I’d like you to meet Herman.
Herman is a sourdough starter. I got the recipe to make it from an old N.C. Extension Office cookbook from the ’80s. My mom used to make a lot of sourdough when I was growing up and I thought I’d try to make some. Turns out, her recipe and many others use instant potatoes or potato water for the starter. This one, for Herman, uses flour, water, sugar and yeast. Herman has been sitting out for 3 days at room temp. I kept it stirred everyday and, today, took out about 2 cups to make some sourdough bread. To the remaining starter I added more flour and water, stirred it and put it in the frig until I need to feed Herman again (in a few days with flour and water) or want to make more bread.
BTW, there’s a tradition of naming your sourdough starter, for some reason. A friend told me earlier today that she calls her starter “my pet” because, like a pet, she needs to keep it fed and watered. I’ve just started this process so my starter will keep the name Herman (the name of the recipe) until I come up with a different name. Kind of like when you adopt a dog that already had a name from a different family and you decide to give it a new name later.
The traditional way to make sourdough is to mix water and flour and leave it sitting out to “capture” yeast, which is naturally in the air. It could take several days, even a couple of weeks, to grow the starter before you can even use it. I’m worried about contaminating the starter with bad stuff (the starter will turn colors if the wrong things begin to grow) and wasting the tons of commercial yeast I have already, so I just used what I had on hand.
Here’s the bread I made today:
Rolls for steak and onion sandwiches and a small loaf for soup or lunches later in the week. I think the crust may be a little too hard, but maybe it’s supposed to be that way? One source I read said this is a like a white bread, but with a thicker crust. I hope it tastes good, at least.