The following is an excerpt taken from my mother’s “Herman’s Helpmates.”  Enjoy!

Meet my friend Herman.  Herman is a sourdough starter given to me by a friend.  When he first arrived at my house, he had only 1 recipe with him.  Herman soon became bored…he craved variety.  So…we worked together, Herman and I, testing and re-testing recipes from cookbooks, magazines, and newspapers.  Slowly, we added to Herman’s list of “companions”; and we’re always on the lookout for more.  (Herman just can’t seem to get enough companions.  Do you suppose he has an ego problem?)  Together we’ve managed to put together “HERMAN’S HELPMATES.”  I hope you enjoy them.

A word of caution, though.  Herman is very prolific… he just grows and grows and grows.  Watch him carefully or he’ll overflow and take over your refrigerator.  He prefers a glass or pottery container; but he’s really just as happy in plastic.  Metal, though, is a definite no-no.

To start Herman (in my mother’s words):

• 4 C flour
• 3 Tbl sugar
• 2 tsp salt
• 1 Tbl vinegar
• About 4 C warm water

Method:

• Combine flour, sugar, salt, and vinegar.  Add enough warm water to make a light, syrupy batter.  The type of flour you use will vary the amount of water you’ll need.  I used Gold Medal All Purpose flour and it took exactly 4 cups.
• Cover your container loosely with a clean cloth (it needs to attract yeast spores) and keep it in a warm place.  Herman will be ready in 3-10 days, depending on the temperature.  Mine took exactly 5 days and the heat wasn’t on all day.
• If a lot of clear yellow liquid forms on top (and it probably will) pour it off and add 1/4 C flour and 1/2 C warm water.  The second time the yellowish liquid formed, I mixed it into the culture and… HERMAN BEGAN TO GROW!!!  Herman is ready to use when he gives off a pleasant sour smell (that’s why he’s called sourdough) and he increases in size.  (A “skinny” Herman is a sick Herman.)
• After Herman becomes active, store him in the refrigerator until you are ready to use him.  Then, remove as much as you need and allow him to reach room temperature for best results.  (Not necessary, but it helps.)  Feed Herman and let him rest for a day.  If he is not used within 5 days or a week, feed him again or he’ll die.  (Who wouldn’t after 5 days without food?)
• Herman likes to be fed:  1 C flour, 1C milk, 1/2 C sugar.
• Feed him on the 1st (the day you use him) and 5th day.  Stir him down every day.  No metal!
  
• Since Herman is slightly sweet, you might want to adjust the sugar in some of these recipes.  I have tested all of them with a check mark and this is the amount my family likes.  To convert your recipes for Herman, just remember:  you have added about 2 cups of ingredients (or however much Herman you’ve used) not called for in the original recipe.  Adjust the flour, liquid, and sugar accordingly.

TIME FOR A COMMERCIAL…….As I said before, I’m always looking for more ways to use Herman.  (Remember?  He gets bored easily.)  So, if you come across any new recipes, I’d love to have a copy.

Happy cooking…. Happy creating….Happy eating….

MainelyMom here:  I will post a recipe for using Herman sourdough starter, as well as excerpts from my mother’s “Herman’s Helpmates” each Tuesday.  Let me know how you enjoy him!  I have such fond childhood memories of him!