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