Here is the recipe to get this started, unless you know someone who has a Herman of their own in the frig and you can "borrow" a cup from them. You can give them a cup back in 5 days if their Herman by chance passes away (in our case that would be Herman got pushed to the back of the frig and anyone who knows me, knows that my frig is my Achilles Heal, and Herman perished of the dreaded black neglect disease syndrome, but I digress). Anyway, here is the recipe:
2 c all-purpose white flour
2 c. milk1 c. sugar
1/3 c. warm water
2 tbsp. (2 pkg.) active dry yeast
Sprinkle 1 tablespoon sugar over the warm water. Sprinkle yeast over this and let stand in a warm place to double in size, about 10 minutes. Mix milk, sugar, flour and yeast mixture in a large plastic or glass container (about a 5-quart size). Stir, using only a wooden spoon or paddle since metal objects retard Herman's natural growth. Cover loosely or place glass plate over top of container so Herman can breathe.
Herman doubles, even triples at times of vigorous rising. Place Herman in a warm place overnight. Next day refrigerate, loosely covered, and try to stir each day. Yeast-type mold may begin to form on the surface after 48 hours if you don't stir daily.
On the 5th day, measure out 1 cup Herman for yourself to bake with. Measure out another cup to give a friend as a gift, provided you can part with it. Then feed the Herman you have left with: 1 cup all-purpose white flour, 1 cup milk, 1/2 cup sugar. Stir well. Keep in refrigerator in the same large container, loosely covered. Stir every day.
On the 10th day, if you wish, measure out another cup of Herman to give to a friend. Because he has grown, you should have enough to bake a Herman recipe plus start the process of feeding him once again. If you are not using Herman often, just add a tablespoon of sugar every 5th day and continue as long as forever.
We will give you a wonderful coffee cake recipe here in a day or so, or if you need one now, please just leave a comment and we will be glad to zip it off to you.
On that note of recipes.....................if you need a tried and true recipe for most meat cuts (beef, pork, poultry, veal, and maybe a possum or rabbit too) or a seafood recipe, or beer and wine recipes, or just recipes in general for most anything, please just ask. We have an elaborate Church Street Cellars cookbook of stuff we love and that is most foods.
By the way, the lamb turned out great, thanks for the tip of using the rack.
2 comments:
Herman...haven't had that in years! Please note that I am your FIRST follower!
Cathy
well i thought you would be interested that i tried to google church street cellars. When nothing about you came up on the 1st page I randomly hit page 4 or 5 ( i forget now), and there was tolentreasures which had your title in the cache... thought i would share that. Back to studying french --- and korean(which is actually easier!!!) good luck with herman, personally ive never seen one work, so ill be interested in hearing about success!
ohh and i went thru great pains to retrieve my gmail acct info, just to leave this useless comment. I don't want you to think it is a pity comment, but i did feel bad that you haven't been getting any feedback
xxx
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