"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Herman  Recipe

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This recipe for Herman , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donnieta (Mills) Shupert
Added: Friday, April 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 envelope of yeast
2 c flour
2 c warm water

Directions:
Directions:
How to start herman: Dissolve yeast in warm water. Add flour and beat well and place in large plastic or pottery container (never metal). Cover with cloth. Keep at room temperature for 48 hours, stir several times. A clear yellowish liquid may appear on top, this is natural. Stir into mixture, after 48 hours put in refrigerator. Stir every day for 5 days, on 5th day add 1 cup milk, 1 cup flour and cup sugar. Stir again daily for 5 days and Herman is ready to use. Every 5th day take out a cup of starter for own use or give to a friend. Add 1 cup of milk, 1 cup flour and 1 cup sugar, this makes new starter.

Personal Notes:
Personal Notes:
Baking with Herman:
The origin of Herman is unknown but thought to be started in the north central states.
I got the recipes from relatives in Missouri. I have found that Herman starter can be used in any sourdough recipe.

 

 

 

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