Best 2 Herman Sourdough Starter Recipes

Embrace the delightful world of sourdough starters with our comprehensive guide. Discover the secrets behind Herman, a remarkable sourdough starter renowned for its versatility and ability to produce a wide range of delicious baked goods. Learn the art of maintaining and refreshing your starter to ensure its longevity and optimal performance. Explore a collection of delectable recipes that showcase the magic of Herman, from classic sourdough bread and fluffy pancakes to crusty pizza dough and indulgent sourdough waffles. Get ready to tantalize your taste buds and embark on a culinary journey that celebrates the magic of sourdough.

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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

Ingredients

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 SOURDOUGH STARTER

HERMAN SOURDOUGH STARTER image

Categories Game

Number Of Ingredients 5

Ingredients

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.)

Tips:

Use organic, unbleached, bread flour with a protein content of 11% to 13%. This will result in a strong and flavorful sourdough starter.
Spring water or filtered water is best for making sourdough starter. Avoid using tap water as it may contain chlorine or other chemicals that can inhibit the growth of beneficial bacteria.
The temperature of the water and flour should be between 75°F and 85°F (24°C to 29°C). This is the ideal temperature for the fermentation process.
Keep the starter in a warm place, such as on top of the refrigerator or in a warm oven with the light on. The ideal temperature for the starter is between 75°F and 85°F (24°C to 29°C).
Stir the starter at least once a day to incorporate oxygen and help the fermentation process. You can also use a whisk to beat the starter to get rid of any lumps.
Feed the starter regularly with equal amounts of flour and water. The amount you need to feed it will depend on the size of your starter. A good rule of thumb is to feed it ¼ cup of flour and ¼ cup of water each day.
The starter will be ready to use when it passes the float test. To test it, drop a spoonful of starter into a bowl of water. If it floats, it is ready to use. If it sinks, it needs more time to ferment.

Conclusion:

Making sourdough starter can be a rewarding experience, and it is a great way to learn more about the art of bread baking. With a little patience and care, you can create a healthy and flavorful sourdough starter that you can use to make delicious bread, pizza, and other baked goods.