How long can you delay using "Herman" for baking after the "baking
date" has arrived? It was due to be used yesterday (5/9/05). There's
no way it will be used til the following weekend. Should it be saved
and stirred, or should it be tossed.
Could it be frozen for use later??

TomKan wrote:
> How long can you delay using "Herman" for baking after the "baking
> date" has arrived? It was due to be used yesterday (5/9/05). There's
> no way it will be used til the following weekend. Should it be saved
> and stirred, or should it be tossed.
> Could it be frozen for use later??
>


IIRC, you can add more flour and liquid, stir it, and it will keep.
It should be OK until it develops color (mold) and smells nasty.

gloria p

Puester wrote:
> TomKan wrote:
> > How long can you delay using "Herman" for baking after the "baking
> > date" has arrived? It was due to be used yesterday (5/9/05).
There's
> > no way it will be used til the following weekend. Should it be
saved
> > and stirred, or should it be tossed.
> > Could it be frozen for use later??
> >
>
>
> IIRC, you can add more flour and liquid, stir it, and it will keep.
> It should be OK until it develops color (mold) and smells nasty.
>
> gloria p

The only problem I see with that is that is it could affect the
finished recipe. The Herman cake that I've made requires you to remove
3 cups of starter, one for you and two for friends, before adding the
other ingredients to the remaining starter. If the OP keeps adding
more flour and liquid then it will be hard to know just how starter
should be used in the final product.

I finally found this on the web:

NOTE: Herman Sourdough Starter may be frozen. Before using, let thaw at
room temperature until mixture is bubbly (about 5 hours).