1 pk Dry yeast 3 tb Sugar
2 c Flour 2 c Water 110-115 degrees
1 ts Salt
Dissolve yeast in 1/2 c. warm water. Let stand 5 minutes. Combine next 3
ingred. in a med. sized nonmetal bowl. Mix well. Gradually stir in 2 c.
warm water. Add yeast mixture and mix well. Cover loosely and let stand for
72 hrs. in a warm place stirring 2-3 times per day. Place fermented mixture
in refrgerator, and stir daily; use within 11 days. To use, remove
sourdough starter from refrigerator and let stand at room temp. for at
least 1 hour. Stir well and measure amount of starter needed for recipe.
Replenish remaining starter with Herman Food, and return to the
refrigerator; use within 2-14 days, stirring daily. Yield: about 2 c.
starter Herman Food: 1/2 c. sugar, 1 c. flour, 1 c. milk
Yields
1 servings