About this recipe:This recipe for a Herman sourdough starter is ideal for sweeter creations. It will take 15 days for the starter to mature, with feeding. Following that, should you continue to feed it, it will be ready for use every 10 days. Do not use any metal utensils or bowls at any point while making this sourdough starter.
Makes: 8 servings
1 (9g) sachet dried active yeast
475ml warm water (45 degrees C)
250g plain flour
50g caster sugar
200g caster sugar, divided
250g plain flour, divided
475ml milk, divided
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Method Prep:30min › Extra time:15days › Ready in:15days30min
In a large glass or plastic container, dissolve the yeast in the warm water. Stir in the flour and sugar, mix until smooth, taking care not to use a metal spoon or bowl. Cover loosely and store in a warm place overnight.
The next day, stir then place in the fridge to chill.
Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give this half away to a friend, with feeding instructions.
Feed the starter with 100g white sugar, 125g of the flour, and half the milk. Stir until smooth. Cover and place back in the fridge. Stir once each day for next four days.
On the tenth day feed again with 100g white sugar, 125g flour, and the remaining milk. Return to the fridge and stir once each day for the next four days.
On the fifteenth day it is ready to be used for baking. Reserve 250g of the starter in the fridge and continue to follow the stir and feed cycle, if desired.