[Sca-cooks] Sourdough -- Herman rides again

[Decker, Terry D.]

Two years after subjecting him to the cryogenic depths of the refrigerator
freezer, Herman has returned to bubble on the counter.

After allowing the starter to come to room temperature, I turned the plastic
storage bag inside out in a couple of cups of tepid water, broke the starter
apart and recovered most of what was in the bag.  I stirred in four cups of
flour, covered the bowl and let it stand.  It took about a day to reactivate
and was then fed twice daily.

The starter was used to produce four dozen rolls for the Baroness's Lunch at
Protectorate last weekend.  The result was a little dense and chewy, but
acceptable.  The flavor had a moderate sour tang which went well with the
meat and mustard.  I need to experiment with rising times and baking
temperatures for this incarnation of Herman, so I may be commenting on
various sourdough recipes over the next few months.

A couple of cups of Herman went back into cryogenic sleep just in case I
need to reincarnate him again.

Bear