Herman Sourdough Starter

Step 1

Add 1 C water, 1 C Flour, ¼ C Sugar and 2 ¼ Tsp active dry yeast  into the non reactive container.  Mix well using a wooden or  any non reactive spoon.  Cover lightly, Do not tighten the lid (Notes) . Set aside loosely covered.

Step 2

If you are in a warm climate refrigerate the starter after a few hours,else it can be left on the counter for a day. Take the starter out on the third day. Stir down and return back to fridge. On the fifth day take the starter out, stir down and divide into two equal portions.

Step 3

Day1 -  Add 1 C milk, 1C Flour, and ½ C sugar to half portion starter. Mix  well and set aside. Refrigerate the starter after a few hours or when the starter begins to show lots of bubbles(see blog for more). Check on every (other) day to see the activity stir down if it has risen too much and on the fifth day it is ready to use.

Step 4

Day 2 -  Check  on the starter and  stir with a wooden spoon or do nothing.

Step 5

Day 3 - Check on the starter and stir with a wooden spoon or do nothing.

Step 6

Day 4 - Check on the starter and stir with a wooden spoon or do nothing.

Step 7

Day 5 - Check on the starter and stir with a wooden spoon. Divide and repeat the feeding process if you want to maintain the starter, or use in a recipe.