Herman Sourdough Starter 34 Food

HERMAN BREAD

Steps:

• In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the Herman Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped.

HERMAN SOURDOUGH STARTER RECIPE - (4/5)

Steps:

• In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a warm place overnight. The next day, stir and refrigerate. Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions. Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days. On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days. On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.)

HERMAN COFFEE CAKE STARTER AND BREAD

Steps:

• STARTER: Stir Ingredients together, mixing well, in a gallon container.
• Cover tightly and refrigerate.
• Feed Herman the same 3 Starter ingredients (above) every 5 days for a total of 4 times (20 days).
• Stir Herman daily.
• When you are ready to bake a Herman Cake, you should have about eight cups of starter.
• Bake Herman cake (recipe below) on the 25th day from the first feeding.
• ***Keep your own starter growing, use some to bake a Herman Cake, and give some to friends.
• ***SHARING YOUR STARTER: If someone gives you a cup of Herman Starter, you must feed it for 10 days before you bake with it.
• Day 1: Feed Starter with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
• Stir, cover and refrigerate.
• Day 2-4: Stir.
• Leave in refrigerator.
• Day 5: Feed Starter again with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
• Stir, cover and refrigerate.
• Day 6-9: Stir.
• Leave in refrigerator.
• ***Herman should now be about 4 cups: use 2 cups to bake, give 1 cup to friend, and keep 1 cup to grow more Starter.
• ***Day 10: MAKE HERMAN CAKE AS FOLLOWS: Mix all Herman Cake ingredients together, along with 2 cups of Herman Starter, and pour into a greased/floured bundt pan.
• Sprinkle top with Topping mixture.
• Bake 350 degrees for 40-45 minutes.
• Or use a 15x19-2" pan and bake 325 degrees for 30-35 minutes.
• TOPPING MIXTURE: Mix together all Topping ingredients and sprinkle over cake BEFORE baking.
• GLAZE: Mix all Glaze ingredients together and cook for 5 minutes.
• Pour over top of hot baked Herman Cake.

HERMAN STARTER

Steps:

• combine all ingredients to a smooth batter in a 2-quart glass or ceramic container (no metal). Cover with cheesecloth or other loose covering, and keep in a warm place (around 80 degrees F) for 3 to 4 days to ferment. It should expand and bubble. When ready it should have a yeasty, slightly sour smell.
• At this point, this is Herman's "First Day" in the ten-day cycle of Herman Life. He's ready for his first feeding.
• Feeding Herman: Mix together 1 cup flour, 1 cup milk, and 1/2 cup sugar. Stir this into Herman, cover loosely, and place in the fridge. It will be lumpy. Stir daily (but if you forget a day, he'll be fine).
• In five days, you'll need to feed him again. (Day 5).
• In five more days (Day 10), you'll feed him again and/or use him to make something. Pay attention to the specific recipe to see whether you feed him just before making the item or afterwards.
• Herman can be used for biscuits, coffeecake, pancakes, cookies, banana bread, sweet rolls, and more. I believe the recipes I have have been handed down from one Herman owner to another for decades. Hope you enjoy!

HERMAN STARTER -- FOR AMISH FRIENDSHIP BREAD

Steps:

• In a small bowl, dissolve yeast in water.
• Let stand 10 minutes.
• In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar.
• Mix thoroughly or flour will lump when milk is added.
• Slowly stir in 1 cup milk and dissolved yeast mixture.
• Cover loosely and let stand until bubbly.
• Consider this day 1 of the 10 day cycle.
• Leave loosely covered at room temperature.
• On days 2 thru 4; stir starter with a spoon.
• Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
• Days 6 thru 9; stir only.
• Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
• Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe.
• Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

SOURDOUGH STARTER

Steps:

• Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
• Day 2:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 3:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 5:The mixture should be very active now and ready for making your levain (starter). If it's not bubbling, continue to feed it on a daily basis until it does. When it's ready, it should smell like yogurt.
• You now have a starter, which is the base to the bread. You'll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.The starter can now be used to make white sourdough bread.

(HERMAN STARTER) SOURDOUGH BANANA BREAD

Steps:

• Preheat oven to 350 and grease and flour a 9x5 loaf pan.
• Cream together margarine/butter and sugar; add egg and mix until blended.
• Stir in banana and Herman.
• Sift dry ingredients (flour, salt, baking powder, soda) into banana mixture and add nuts if desired. Stir just enough for the batter to come together; extra stirring will make it tougher.
• Pour into loaf pan and bake at 350 degrees F for 1 hour or until a toothpick comes out clean when inserted into the center. Cool thoroughly before slicing.

SOURDOUGH STARTER I

Steps:

• Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
• On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
• Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.