Herman Starter

Ingrients & Directions 1 pk Dry yeast 2 c Flour 2 c Warm water,(110-115 deg) 1 tb Sugar or honey Dissolve yeast in water. Mix in flour and sugar or honey. Beat until smooth. Never use metal spoons or container. Put in warm place overnight. In the morning, place half […]

Ingrients & Directions


1 pk Dry yeast 2 c Flour
2 c Warm water,(110-115 deg) 1 tb Sugar or honey

Dissolve yeast in water. Mix in flour and sugar or honey. Beat until
smooth. Never use metal spoons or container. Put in warm place
overnight. In the morning, place half the starter in a scalded pint
jar with a tight cover. Store in a cool place. Stir 2 or 3 times a
day for 5 to 10 days or until bubbly.

To store: transfer to jar, cover with cloth and refrigerate.

To replenish: Reserve 1 cup starter. Stir in:

3/4 cup all purpose flour 3/4 cup water 1 teaspoon sugar or honey

Cover and let stand at room temperature at least 1 day or until
bubbly, then refrigerate. If not used within 10 days, stir in 1
teaspoon sugar or honey. Repeat every 10 days until used. This is
copied exactly as it appeared in the newspaper. Any error is not
mine. Good luck!

Bill Richards,sr, jfgx40a

Yields
6 servings

RobinDee

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