TweetAlthough Herman is sweeping the nation and becoming very popular (he even got a mention on The Chris Evans Breakfast Show on Radio 2 this morning) there are many people who have not yet been given a starter recipe.
It is not very difficult at all to make your very own Herman starter. The recipe and method that I have included in the Herman Instructions will make enough mix for four starters, three of which you can give away, freeze or bake more cakes with.
What You Need
Firstly, make sure you have the following:
- 5oz plain flour
- 8oz castor sugar
- 1 packet of active dry yeast
- Half a pint of warm milk
- 2 fl oz. of warm water
What You Do
- Dissolve the yeast in warm water for 10 minutes then stir.
- Add the flour and sugar then mix thoroughly.
- Slowly stir in the warm milk.
- Cover the bowl in a clean cloth.
- Leave in a cool dry place for 24 hours
- Now proceed from day one of the 10 day cycle.
One thing to note, of which many people have asked, is the amount of yeast required. A packet of yeast is the equivalent of about 2 tsp. In the UK you will find small sachets of dry yeast in Asda for example. I use the 7g sachets that cost about 40p. Each one is about 2 tsp. in quantity.
When I made my starter this week I did notice that there were not as many bubbles in my mix as there had been in previous ones. The first starter I got given (see the homepage) was nice and bubbly. I would recommend that you use a packet and a half, or around three tsp. of yeast in your starter.
Something else I noticed was that although there were very few bubbles in my starter each day, as soon as I stirred it I could see the bubbling going on under the surface. As long as your starter isn’t completely dormant and smooth it should still be OK.