Herman Wheat 'n' Honey Starter
A couple of wonderful ladies from North Branch, MN had a newsletter several years
back and this wonderful sourdough starter was in one of the issues.
- 1 cup whole wheat flour
- 1 cup white or unbleached flour or use all wheat flour if you prefer
- 2 cups milk
- 1/2 cup honey or brown sugar
- 1 tablespoon ginger
- 1/3 cup warm water
- 2 tablespoons dry yeast or 2 packages
- Sprinkle 1 tablespoon ginger and honey or brown sugar over the warm water. Sprinkle
yeast over this and stir. Let stand in warm place to double in size, approximately
- Mix milk, honey or brown sugar, flours, and yeast mixture in a plastic bag or
glass container, about the size of a 5 quart ice cream pail or a gallon size Pyrex
jar. Stir, using only a wooden spoon as metal objects will retard Herman's growth.
Leave the cover on loosely or place a glass plate over the top of the container
so that Herman can breathe. Herman doubles, even triples at times of vigorous rising.
Stand Herman overnight in a warm place.
- Next day refrigerate, covered, and stir each day. This is very important with
Wheat ‘n Honey starter as more gases form in the bucket and are released during
- Formation of this gas may cause Herman wheat ‘n honey starter to appear
darker on top before stirring each day.
- On the fifth day measure out 1 cup Herman to bake with and another cup to give
to a friend if you wish, then feed the Herman you have left:
1/2 cup whole wheat flour
1/2 cup white or unbleached flour or useall wheat flour if you prefer
1 cup milk
1/4 cup honey or brown sugar
1/4 teaspoon ginger
- Stir well. Keep in refrigerator.
From day five 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 tablespoon honey or brown
sugar. If you have one cup or a little more left, add the same ingredients as you
did on the fifth day.
When you share a cup of Herman with friends they should feed
Herman the same day he arrives the same ingredients listed above for the fifth day
and continue the same as above.
With care you should be able to continue a honey of a Herman for a long, long
Source: Posted by Nancy K March 8, 2001 08:25:38:
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