Herman's wheat'n'honey starter

15 servings

Ingredients

Quantity Ingredient
-DEBORAH SECKINGER (GDJF29B)
½ cup Honey ; or brown sugar
⅓ cup Warm water
2 tablespoons Yeast
2 cups Milk
1 cup Whole wheat flour
1 cup White flour; or unbleached
1 tablespoon Ginger
½ cup Whole wheat flour
½ cup White flour; or unbleached
¼ cup Honey; or brown sugar 1/4 t

Directions

Stir well. Keep in refrigerator. Sprinkle ginger and 1 T. honey or brown sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm place to double in size, about 10 minutes. Mix milk, rest of honey or brown sugar, flours & yeast mixture in a glass container, about the size of a gallon Pyrex jar. Stir, using only a wooden spoon, since metal objects will retard Herman's growth. Leave the cover on loosely or place a glass plate over the top of the container so Herman can breathe. Herman doubles, even triples at time of vigorous rising. Place Herman in a warm place overnight.

Next day refrigerate, loosely covered, and stir each day. This is very important with Wheat'n'Honey Herman Starter as more gases form in the container and are released during stirring. Formation of this gas may cause the starter to appear darker on top before stirring each day, but this is OK. On the 5th day measure out 1 c. Herman for baking and another cup to give to a friend, if you wish, then feed the Herman you have left, thusly: SEE ABOVE From day 5 on you may bake with Herman any day you wish, always making sure you have one full cup left for feeding. Feed Herman every five days. If you have a lot left, feed him only 1 T. honey or brown sugar. If you have one cup or a little more left, add the same ingredients as you did on the 5th day. When you share a cup of Herman with friends they should feed Herman the same way. From News & Observer, Raleigh, N.C. 10/17/90 FROM: DEBORAH SECKINGER (GDJF29B) reformatted by Elaine Radis

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