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HERMAN SOURDOUGH STARTER

MyCookbook Recipe Database
MyCookbook Member: MYMEME
Recipe Category: Bread
Recipe Preparation Level: moderate
    1 pkg dry yeast
    1/2 cup warm water (105-115)
    2 cups all purpose flour
    1 teaspoon salt
    3 tablespoons sugar
    2 cups warm water
    Herman Food [recipe follows]

    Dissolve yeast in 1/2 c warm water; let stand 5 min. Combine next 3 ingred. in a medium
    size NONmetal bowl; mix well. Gradually stir in 2 c warm water. Add yeast mixture,mix well. Cover loosely with plastic wrap & let stand in a warm place (80-85) for 72 hours, stirring 2 to 3 times daily. Use within 11 days.
    Remove sourdough starter from refridgerator and let stand at room temperature at least 1 hour. Stir well, and measure amount of starter needed for a recipe. Replinish remaining starter with Herman Food, and return to refridgerator: use within 2-14 days, stirring daily.
    Repeat procedure for using or replineshing Starter. Yield: about 2 cups

    HERMAN FOOD
    1/2 cup sugar
    1 cup all-purpose flour
    1 cup milk
    Sitr all ingredients into remaining sourdough starter, and refridgerate.
    NOTE: Herman Sourdough Starter can be frozen. Before using, let thaw at room temperature until mixture is bubbly. [aouut 5 hours]

    SOURDOUGH FRENCH BREAD
    2 cups sourdough batter
    1 pkg dry yeast
    1 cup warm water
    3 teaspoons sugar
    1 1/2 teaspoon salt
    5-6 cups all-purpose flour

    1. The evening befote: Prepare sourdough batter.
    2. After 12 hours: In a large bowl, mix together the sugar, salt and about 5 cups of flour.
    3. Dissolve yeast in warm water.
    4. Add sourdough batter and yeast and mix well.
    5. Allow the dough to rest about 20 min. Turn onto a floured board and knead, adding about 1 cup of flour, as needed.
    6. Place dough in a greased bowl, turn, coner and let rise till double. [about 2 hrs]
    7. Turn onto floured board, divide into two pieces, knead each piece slightly, and shape into 2 loaves. Place on oiled pans, cover and let rise again .[can put IN pans)
    8. Brush tops with water (for a hard crust) Bake at 359 for 40 min.(brush tops once again during baking if you want a hard crust)
    9. Bread is done when crust is brown, and sounds hollow when tapped with your knuckles.


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