HERMAN SOURDOUGH STARTER RECIPE - (4/5)
Provided by [email protected]
Number Of Ingredients 7
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 BREAD
A simple way to use your extra Herman Starter. Add one half cup of cheddar cheese for a totally different flavor.
Provided by Jacquelyn Demery
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 19.3 g, Fat 3 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 466.3 mg, Sugar 0.1 g
HERMAN SOURDOUGH STARTER
Categories Game
Number Of Ingredients 5
Steps:
- In a large glass or plastic container, dissolve the yeast in warm water. Stir in 2 cups flour and 1/4 cup 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 STARTER) SOURDOUGH BANANA BREAD
This is a recipe for banana bread using the famous Herman yeast starter. If you need to get the starter going, search for a separate recipe titled Herman Starter to do so-- or beg a cup off of a friend who has it!
Provided by Fuzzys Finds
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 327.4, Fat 15.6, SaturatedFat 2.2, Cholesterol 26.4, Sodium 512.9, Carbohydrate 45.1, Fiber 1.9, Sugar 28.8, Protein 4.5
HERMAN STARTER
This is a recipe for the yeast starter affectionately called "Herman." It's kept in your fridge and fed every five days. I'll be entering more recipes for Herman as time permits, so come back and search every once in a while!
Provided by Fuzzys Finds
Categories Yeast Breads
Time 5m
Yield 1 bowl of starter, 1 serving(s)
Number Of Ingredients 4
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!
SOURDOUGH STARTER
Learn how to make a bubbling sourdough starter using white bread flour and water. After feeding the starter for five days, you can use it to make a sourdough loaf
Provided by Barney Desmazery
Yield Makes 2 loaves (12-15 slices each)
Number Of Ingredients 1
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.
More about "herman sourdough starter recipes"
HOW TO MAKE YOUR OWN HERMAN SOURDOUGH STARTER
From gbskitchen.com
4/5 (2)Category Breads And RollsCuisine AmericanTotal Time 360 hrs 5 mins
- Dissolve yeast in warm water. Stir in sugar and flour until there are no lumps. Cover lightly with a clean dish towel and leave in a warm place overnight.
- Day five, divide the batter in two. Discard or give away half. Feed remaining batter 1 cup milk, one cup flour, 1/2 cup white sugar, stir and refrigerate.
MAKING HERMAN STARTER - SWEET SOURDOUGH STARTER
From oventales.com
4.8/5 (6)Estimated Reading Time 9 mins
- Add 1 C water, 1 C Flour, ¼ C Sugar and 2 ¼ Tsp active dry yeast into the non reactive container. Mix well using a wooden or any non reactive spoon. Cover lightly, Do not tighten the lid (Notes) . Set aside loosely covered.
- Day1 - Add 1 C milk, 1C Flour, and ½ C sugar to half portion starter. Mix well and set aside. Refrigerate the starter after a few hours or when the starter begins to show lots of bubbles(see blog for more). Check on every (other) day to see the activity stir down if it has risen too much and on the fifth day it is ready to use.
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