Everybody loves Herman... bread that is!
Herman Sourdough Starter, Starter recipes and bread Recipes
(This is a bit like Friendship Bread -- but a little more versatile)
Herman Sourdough Starter
2 1/4 teaspoons active dry yeast
2 cups warm water (110 degrees)
2 cups all-purpose flour1/4 cup white sugar
1/2 Cup sugar
1 Cup Flour
1 Cup Milk1/2 cup white sugar
1 cup all-purpose flour
1 cup milk
1. 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.
2. The next day, stir and refrigerate.
3. Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
4. 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.
5. 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.
6. 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.)
1 Pkg. Yeast
1 Cup warm water
1 Cup Herman Starter
3 Tblsp. Oil
3 Cups bread Flour
1 Tblsp. Salt
In a small mixing bowl, dissolve yeast in warm water. Let stand 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 8-10 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. Punch down dough and turn it out onto a lightly floured surface and form into a loaf. Place into pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes, or until the top of the loaf is golden brown sounds hollow when tapped.
2 c Herman
2 c Flour
1 c Sugar
2 ts Baking powder
1/2 ts Soda
1/2 ts Salt
3/4 c Oil
1 c Raisins or dates
1/2 c Nuts
Mix all ingredients and pour into a 13 x 9 pan. Top with the topping mixture. Mix together 1 tsp Cinnamon 1 c Brown sugar 1/4 c Melted butter
Bake at 350 for 30-40 minutes
Herman StarterDAY, 1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and let stand a few minutes until yeast is active and swelling. Combine remaining sugar, flour and milk in a 4 to 6 quart glass, plastic or pottery bowl or container. (Do not use metal bowls or utensils as these may retard starter growth. ) With a wooden spoon, stir in active yeast mixture. Cover loosely with a towel so Herman can breathe. Let stand in a warm draft free place overnight.
This recipe was published in Southern Living magazine in 1982 , I think. Original contributor was Mrs. Ben F. Harper of Chattanooga, Tenn.
1 package dry yeast
1/2 cup warm water
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
2 cups warm water
Herman Food(recipe follows)
Dissolve yeast in 1/2 cup warm water; let stand 5 minutes. Combine next 4
ingredients in a medium-size nonmetal bowl. Add yeast mixture, and mix well.
Cover loosely with cheesecloth and let stand in a warm place (80 to 85 degrees)
for 72 hours, stirring 2 to 3 times daily. Place fermented mixture in
refrigerator, and stir daily; use within 11 days. To use, remove sourdough
starter from refrigerator and let stand at room temperature at least 1 hour.
Stir well, and measure amount of starter needed for recipe. Replenish remaining
starter with Herman Food, and use within 2 to 14 days, stirring daily. When
sourdough starter is used again, repeat above procedure for using and
replenishing starter. Yield: about 2 cups.
1/2 cup sugar
1 cup all-purpose flour
1 cup milk
Stir all ingredients into remaining sourdough starter and refrigerate.
NOTE: Herman Sourdough Starter may be frozen. Before using, let thaw at room
temperature until mixture is bubbly (about 5 hours).
More Herman Bread Starter
2 tblsp Or 2 envelopes active dry Yeast
1/4 c Warm water
1 c Sugar
2 c All purpose white flour
2 c Milk (see note)
DAYS, 2, 3, and 4: Stir daily with a wooden spoon. Keep covered. Keep cool.
DAY, 5: Stir in 1/2 cup sugar, 1 cup milk and 1 cup flour. Let stand 24 hours.
DAYS, 6, 7, 8, and 9: Stir daily with a wooden spoon.
DAY, 10: Repeat DAY 5, stirring in 1/2 cup sugar, 1 cup milk and 1 cup flour.
- THIS gives you enough starter to use freely in recipes and/or give away. Herman may be replenished as needed but can go no more than 5 days at room temperature between feedings. After feeding, wait 24 hours before using the renewed starter.
- DAILY stirring helps keep yeast mold from forming.
- Most directions specify that Herman not be refrigerated since cooler temperatures slow the growth and "souring" of the starter. It is, however, a safer course for busy cooks with fast growing starters. Herman also is freezer-friendly and may be kept on ice between baking impulses if you get board.
- NOTE: If desired, substitute butter-milk for milk in starter for more flavor and less fat. If more starter is needed, additions may be doubled when 2 or more cups of starter are used.
Herman Wheat 'N Honey Starter
1 tblsp Ginger
1/2 c Honey; or brown sugar
1/3 c Warm water
2 tblsp Dry yeast
2 c Milk
1 c Whole wheat flour
1 Flour white; or unbleached
Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm place about 10 minutes till doubled in size. Mix milk, rest of honey or brown sugar, flours into yeast mixture in a glass container about the size of a gallon Pyrex jar. Stir, using only a wooden spoon, since metal objects will retard Herman's growth. Leave the cover on loosely or place a glass plate over the top of the container. So Herman can breathe. Herman doubles, even triples at time of vigorous rising. Place Herman in a warm place overnight. Next day refrigerate, Loosely covered and stir each day. This is very important with wheat and honey starter as more gasses form in the container and are released during stirring. Formation of this gas may cause the starter to appear darker on the top than on the bottom. But this is okay. On the 5th day measure out 1 cup Herman for baking and another to give to a friend if you wish.
Then feed what Herman you have left thusly: FEEDING HERMAN 1/2 CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY; OR BROWN SUGAR 1/4 T GINGER STIR WELL--- KEEP IN FRIDGE By Diana Lewis
Herman Sour Dough Starter With Instant Potatoes
1 Pkg. Yeast
1/2 Cup Warm Water
2 Tblsp. Sugar
2 Cups Warm Water
2 1/2 Tblsp. Flour
Dissolve yeast in water, mix in sugar, water and flour. Stir until dissolved. Put in quart jar and cover lightly with plastic wrap so the starter can "breathe," let stand for *5 days*. On the 5th day, blend the following and feed the starter: 1/2 cup flour, 3/4 cup sugar, 1 cup warm water and 3 tblsp. Instant mashed potato flakes. Let stand covered 12 hours.