Herman wheat'n'honey starter

Ingredients

Quantity		Ingredient
		-Deborah Seckinger GDJF29B
1	tablespoon	Ginger
½	cup	Honey;or brown sugar
⅓	cup	Warm water
2	tablespoons	Dry yeast
2	cups	Milk
1	cup	Whole wheat flour
1	cup	Flour white;or unbleached

Directions

Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm place about 10 minutes till doubled in size. Mix milk, rest of honey or brown sugar, flours into 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 lossely or place a glass plate over the top of the container. So Herman can breathe. Herman doubles, enen tripples at time of vigorous rising. Place Herman in a warm place overnight. Next day refridgerate, Lossely covered and stir each day. This is very important with wheat and honey starter as more gasses form in the container and are released during stirring.

Formation of this gas may cause the starter to appear darker on the top than on the bottom. But this is okay. On the 5 th day measure out 1 cup herman for baking and another to give to a friend if you wish.

Then feed what herman you have left thusly: FEEDING HERMAN ½ CUP WHOLE WHEAT ½ C WHITE FLOUR 1 C MILK ¼ C HONEY;OR BROWN SUGAR ¼ T GINGER STIR WELL KEEP IN FRIDGE Formatted by Diana Lewis

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