1 : qt Milk
1 : pt Heavy cream
1/2 : ts Salt
1 : Vanilla bean
3/4 : c Long-grained rice
1 : c Granulated sugar
1 : Egg yolk
1 : /2 c Whipped cream
Raisins : Raisins (optional)
0: In large bowl mix flour, sugar, yeast and salt
1: Gradually stir in the water; beat or whisk until smooth
2: Cover with towel; set in warm (80 - 80 deg F) draft-free place - the kitchen or other warm room in summer or in cold weather on top of insulated furnace or radiator, on a buffer such as a folded heavy towel or pillow
3: Stir 2 or 3 times a day for about 3 days or until starter is bubbly an produces a yeasty aroma
4: Transfer to larger bowl, large jar or plastic container
5: Cover partially (tilt lid or punch holes in plastic cover); refrigerate
6: Makes about 1-1/2 to 2 cups starter, depending on thickness
7: It can be creamy or as thick as dough because of room conditions, the age of "Herman" and other variables
8: *Note about "Herman"* Herman is a "cultured" dough you add to new dough to give it distinctive flavor or texture it otherwise wouldn't have
9: But unlike other starters that require constant feeding, stirring and using, this one doesn't make a slave of you
10: You replentish "Herman" only after you use it
11: And if it's longer than 14 days, put it in the freezer until you're ready
12: The flavor of this starter evolves as it ages- mildly sweet when young, more like sourdough when older
13: Care and Feeding of "Herman" The starter should be used within 14 days and replenished or fed immediately after each use
14: To feed starter, stir or whisk in 1 cup each flour and milk and 1/2 cup sugar; misture need not be completely smooth
15: Wait at least 24 hours before using again
16: If you do not plan to use the starter within 14 days, cover tight and freeze
17: Freezing slows down the fermentation, so let stand at room temperature several hours or till thawed and bubbly before reusing
18: From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini