I have a recipe for Herman the German cake and starter that calls for white sugar. One of the comments said the person used brown sugar to feed Herman. It wasn't clear if she used brown sugar to create Herman. I love the flavors brown sugar gives. Can I make a starter using brown sugar? Or does it have to be white sugar to start and then I can switch to brown sugar when I feed Herman?
Here is the initial recipe and the link for the site:
• 5 oz plain flour, sifted • 8 oz castor sugar • 1 packet of active dry yeast (OP recommends using 3 tsp instead of the approx. 2 tsp in a packet) • 1 cup warm milk • 2 oz. warm water
The first link is to the starter recipe. The second link is the instructions on how to feed Herman and the standard Herman the German cake you can make with it. The third link is the recipe where she says she feed Herman with brown muscovado sugar (which Google tells me is similar to brown sugar) and wonders about starting Herman with muscovado sugar.