Herman Sourdough Starter Recipes

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HERMAN SOURDOUGH STARTER



HERMAN SOURDOUGH STARTER image

Categories     Game

Number Of Ingredients 5

2 1/4 teaspoons active dry yeast
2 cups warm water, 110 degrees F/45 degrees C
4 cups (divided) all-purpose flour
1 1/4 cups (divided) white sugar
2 cups (divided) milk

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 SOURDOUGH STARTER



Herman Sourdough Starter image

This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It's very important to NOT use metal utensils or bowls! It will take 15 days for the starter to mature and be ready to use the first time you make it. After that it can be ready for use every 10 days.

Provided by Sue

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time P6DT22h40m

Yield 8

Number Of Ingredients 7

2 ¼ teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
¼ cup white sugar
1 cup white sugar, divided
2 cups all-purpose flour, divided
2 cups milk, divided

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.)

Nutrition Facts : Calories 382.3 calories, Carbohydrate 82.2 g, Cholesterol 4.9 mg, Fat 1.9 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 0.9 g, Sodium 28.6 mg, Sugar 34.2 g

(HERMAN STARTER) SOURDOUGH BANANA BREAD



(Herman Starter) Sourdough Banana Bread image

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

1/3 cup margarine or 1/3 cup butter
1 cup sugar
1 egg
1 cup mashed banana
1 cup herman starter
1 cup flour, sifted
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup chopped walnuts or 3/4 cup pecans

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



Herman Starter image

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

1 (1/4 ounce) package active dry yeast
1 cup lukewarm milk
1 cup all-purpose flour
1 tablespoon sugar

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 BREAD



Herman Bread image

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

1 (.25 ounce) package active dry yeast
1 cup lukewarm water
1 cup Herman Sourdough Starter
3 tablespoons vegetable oil
3 cups all-purpose flour
1 tablespoon salt

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

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