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Herman Starter #L

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HERMAN STARTER  #L
 Categories: Breads
      Yield: 1 Servings
 
           INGREDIENTS
           *-+*
      2 c  Flour
      3 tb Sugar
      1    Envelope Active Dry Yeast
      1 ts Salt
      2 c  Warm Water(105 to 115
           -degrees)
 
  ***** HERMAN'S STARTER *****
  
  DIRECTIONS *-+*
  
  In large bowl mix flour, sugar, yeast and salt. Gradually stir in the
  water; beat or whisk until smooth. Cover with towel; set in warm (80
  to 85 degree)draft-free place-the kitchen or other warm room in
  summer, or in cold weather on top of insulated furnace or radiator,
  on a buffer such as a folded towel or pillow. Stir 2 or 3 times a day
  for about 3 days or until starter is bubbly and produces a yeast
  aroma. Transfer to a larger bowl, large jar or plastic container.
  Cover partially(tilt lid or punch holes in plastic cover);
  refrigerate. Makes about 1 1/2 to 2 cups starter, depending on
  thickness. It can be creamy or as thick as dough because of room
  conditions, the age of "Herman" and other variables.
  
  THE FLAVOR OF THIS STARTER EVOLVES AS IT AGES-MILDLY SWEET WHEN
  YOUNG, MORE LIKE SOURDOUGH WHEN OLDER.
  
  Herman is replenished only after you use it. If that is going to be
  longer than 14 days, then put it in the freezer until ready to use.
  
  From Paul Corley Posted by Jean Cody.
  
  
 
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