Post by bluemouse on Jan 14, 2007 22:51:16 GMT -5
Anyone ever heard of this? It's actually the first experience I had with sourdough and I LOVED it. Absolutely delicious!
So I finally got to looking around to try and find a recipe for it, thinking maybe I could use the starter I've got that's almost ripe. Heh. No.
Apparently, the starter takes fifteen days to ripen, and then it can only be used every ten days!
Scary thing is, I'm still going to make it. It's just That Good.
Herman Sourdough Starter
INGREDIENTS:
2 1/4 teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1/4 cup white sugar
1 cup white sugar, divided
2 cups all-purpose flour, divided
2 cups milk, divided
DIRECTIONS:
1. In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a warm place overnight.
2. The next day, stir and refrigerate.
3. Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
4. Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days.
5. On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days.
6. On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.)
So I finally got to looking around to try and find a recipe for it, thinking maybe I could use the starter I've got that's almost ripe. Heh. No.
Apparently, the starter takes fifteen days to ripen, and then it can only be used every ten days!
Scary thing is, I'm still going to make it. It's just That Good.
Herman Sourdough Starter
INGREDIENTS:
2 1/4 teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1/4 cup white sugar
1 cup white sugar, divided
2 cups all-purpose flour, divided
2 cups milk, divided
DIRECTIONS:
1. In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a warm place overnight.
2. The next day, stir and refrigerate.
3. Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
4. Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days.
5. On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days.
6. On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.)
