Herman Sourdough and Recipes
"Herman is a name that was given to a sourdough starter many
years ago
when a young girl (probably in San Francisco) watched her mother making
sourdough. The mother explained that the sponge was a living thing and needed to
be feed and watered. The little girl, in the way of little girls everywhere and
every when, decided that it needed a name like everything else that was alive,
and some things that weren't. After due consideration, she bestowed the name
"Herman" upon it. Like most good things the mother wanted to share the starter with her friends.
Along with the starter went the anecdote of her daughter's naming the sponge. As
friends gave this starter to other people, they also received the story of the
little girl. To this day "Hermans" seem to pop up among sourdough
aficionados everywhere, all due to a little girl and her need for everything to
have a name. "
Herman Sourdough Starter
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. Prep Time: approx. 30 Minutes. Ready in: approx. 166 Hours 40 Minutes.
Makes 4 cups (8 servings).
2 1/4 teaspoons active dry yeast**
2 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1/4 cup white sugar
1 cup white sugar, divided
2 cups all-purpose flour, divided
2 cups warm milk, divided
Directions
**Note: If you got your Herman from me it already has the yeast in it. Just
re-hydrate it with milk, flour and some sugar. If you will be using a lot of
Herman, simply double the milk, flour and sugar.
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 well and refrigerate.
3 Stir once each day for the next four days.
4 On the fifth day, stir, then divide
in half. Give half away with feeding instructions.
5 Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until
smooth. Cover loosely and place in refrigerator. Stir once each day for next four days.
6 On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup
warm milk. Return to refrigerator and stir once each day for the next four days.
7 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.)
At this point, you should save/dry some of your Herman and place an airtight
container or plastic bag and put it in the refrigerator or freezer for a backup.
My backup Herman is in the fridge and on the shelf. SEE:
Drying Starter
Another feeding schedule - you choose which one you want to use:
Herman Feeding Schedule
Day 1: Feed Herman
1 cup flour
1 cup milk
½ cup sugar
Day 2, 3, 4: Stir Herman
Day 5: Feed Herman
Day 6, 7, 8, 9: Stir Herman
Day 10: Stir & bake this day.
You now have 4 cups of Herman. Use 2 cups in a Herman
recipe, save 1 cup to "feed" again and give 1 cup to a
friend.
During his feeding schedule of 10-15 days Herman is kept covered in a PLASTIC
or glass bowl in the refrigerator. (a metal container or metal spoon of any
kind, will keep Herman from rising properly.)
HERMAN SOURDOUGH STARTER #2
2 c Milk
2 c All-purpose flour
1 c Sugar
1 pk Dry yeast, dissolved in ¼ cup warm water
1. In a large glass or ceramic bowl, combine 1 cup of the milk, 1 cup of the
flour, the sugar and the dissolved yeast. Using a non- metal spoon, beat until
smooth and creamy. Stir in the remaining 1 cup milk and 1 cup flour. Cover with
a clean kitchen towel and set in a moderately warm spot (about 70F.) Let stand
for 24 hours, at which point the batter should smell pleasantly sour.
2. Transfer to a loosely covered glass or plastic container and
place in the refrigerator. Stir with a nonmetal spoon once a day for 5 days.
3. To use the
starter, measure out what you need and let it come to room temperature.
Replenish it with equal parts of flour and milk, plus half a part of sugar. (For
example, if you remove 1 cup of starter, stir in 1/2 cup flour, 1/2 cup milk,
and 1/4 cup sugar.) The starter may be stored in the refrigerator indefinitely,
but flavor develops best when batter is used and replenished often.
Herman Coffeecake
2 C. Herman starter (above)
1 C. sugar
2/3 C. oil
2 C. flour
2 t. baking powder
1/2 t. baking soda
1/2 to 1 1/2 t. cinnamon
1/2 to 1 t. nutmeg
1/2 to 1 t. ginger
2 eggs
1/2 to 1 C. nuts
1 C. raisins, dates or apricots
Combine all ingredients and pour into a well-greased and floured 13 x 9-inch
baking pan. Top with streusel.
1 T. flour
1/2 to 1 C. brown sugar
1 to 2 T. cinnamon
1/4 to 1/2 C. melted butter
2/3 C. nuts, optional
Mix ingredients and top coffee cake batter in baking pan. Bake 35 to 50
minutes in 350°F. oven.
Glaze:
1/2 C. butter
2/3 to 1 C. brown sugar
1/2 to 1 C. milk
Put ingredients in saucepan and boil for 5 minutes. Pour over baked
coffee cake when it emerges from the oven.
Herman Sourdough Chocolate Chip Cookies
Slice & Bake Chocolate Chip Cookies
2 cups butter or margarine
1 1/3 cups sugar
1 2/3 cups brown sugar
½ cup Herman Starter (if you don't use sourdough starters, you can omit
this-just add a little less flour)
1 tablespoon vanilla 4 eggs (egg beaters)
5 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
2 cups semisweet chocolate chips
1 cup nuts - chopped (optional)
Cut four 14"x12" pieces of waxed paper or plastic wrap. In a bowl,
cream butter or margarine, sugar, and brown sugar. Beat in vanilla and eggs
until light and fluffy. In a bowl, combine dry ingredients. Stir flour mixture
into egg mixture until blended. Add chocolate chips and nuts.
Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap
rolls in waxed paper or plastic wrap. Place in a freezer container with a
tight-fitting lid, or wrap airtight in a piece of foil. Label and date. Store in
freezer. Use within 6 months.
To make cookies: Slightly thaw a roll of dough. Preheat oven to 350F. Cut
dough into slices or chunks. Arrange pieces on an ungreased baking sheet about 1
1/2 inches apart. Bake 10 minutes until browned around edges. Remove and cool.
Herman Coffee Cake
This cake like bread is the perfect accompaniment to your
morning cup of coffee. It uses Herman sweet sourdough starter.
Makes 1 - 9x13 inch pan (18 servings).
2 cups Herman Sourdough Starter2/3 cup vegetable oil2 eggs2 cups all-purpose
flour1 1/2 teaspoons ground cinnamon1/2 teaspoon baking soda2 teaspoons baking
powder1/2 teaspoon salt1 cup white sugar 1 cup chopped pecans1 cup raisins1 cup
packed brown sugar3 tablespoons all-purpose flour1 teaspoon ground cinnamon1/4
cup margarine, softened1/2 cup margarine1/4 cup milk1 cup packed brown sugar
Directions
1 Bring Herman Starter to room temperature.
2 Preheat oven to 350 degrees F (175 degrees C). Grease
and lightly flour one 9x13 inch baking pan.
3 Stir together Herman Starter, oil and beaten eggs.
4 Stir together the flour, cinnamon, baking soda, baking
powder, salt and white sugar. Stir in nuts and raisins. Add
the flour mixture to the egg mixture and stir well. Pour
into the prepared pan and sprinkle with the topping.
5 To Make Topping: Combine the 1 cup brown sugar, 3
tablespoons flour, 1 teaspoon cinnamon. Cut in 1/4 cup softened
butter, until the mixture resembles very coarse crumbs.
6 Bake in a preheated 350 degrees F (175 degrees C) for
30 to 40 minutes. While still hot pour glaze over the top
and serve.
7 To Make Glaze: In a small saucepan, melt 1/2 cup butter
or margarine. Stir in the milk and 1 cup brown sugar.
Bring to a boil and let boil for 3 minutes. Immediately pour
over hot cake.
"HERMAN" APPLESAUCE CAKE
Oven at 350 degrees. This will make a 9 x 13 inch cake, or a frosted layer
cake.
1/2 c. shortening
2 c. sugar
2 eggs
1 1/2 c. "Herman" starter
1 1/2 c. applesauce
1 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Allspice
1 1/2 tsp. Salt
1 1/2 tsp. baking soda
2 tbsp. Sugar
2 c. flour
1 c. raisins
1/2 c. chopped nuts (optional)
Cream together shortening and sugar. Beat in eggs. Stir in "Herman",
applesauce and spices. In small bowl, blend salt and baking soda and sugar.
Sprinkle over batter and stir gently. Add flour and stir until smooth. Add
raisins and nuts and stir well. Pour into cake pans (or 9 x 13 inch pan) which
have been greased and lightly floured. Bake at 350 degrees for 25-30 minutes
(about 45-50 minutes for 9 x 13 inch pan) until toothpick comes out clean. Cool
and frost.
ICING:
1 c. soft butter
Approximately 2 c. powdered sugar
Maple flavoring (scant amount)
1/2 c. whipping cream (or milk)
1 tsp. sugar
Mix butter and powdered sugar. Add maple flavoring to taste and a
little brown food coloring if desired. Whip cream and sweeten with teaspoon of
sugar and fold into maple flavoring. Or use a cream cheese icing.
HERMAN CARROT CAKE
1 c. flour
3/4 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. salt
1 egg
1/3 c. Herman starter
1 c. grated carrots
1/3 c. raisins
1/3 c. chopped nuts
Stir together dry ingredients. In mixer bowl, beat egg, then beat in oil and
Herman. Using low speed, beat in dry ingredients. Fold in carrots, raisins and
nuts. Bake in greased and floured 8-inch square pan at 350 degrees for 50 to 60
minutes or until cake springs back when pressed with fingers. Cool in pan. If
desired, turn out and frost with pudding frosting.
PUDDING FROSTING:
1/2 c. milk
1 1/2 tbsp. flour
1 stick butter
1/2 c. sugar
Dash of salt
1/2 tsp. vanilla
In lidded jar, shake together milk and flour; pour into small saucepan. Cook and
stir until thickened. Cool. Beat butter until fluffy. Gradually blend in cooled
milk mixture. Beat in vanilla.
HERMAN CHOCOLATE CAKE
1/2 c. Herman
1 c. water
1 1/2 c. flour
1/4 c. non-fat dry milk
1 c. sugar
1/2 c. shortening
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 1/2 tsp. soda
2 eggs
3 sq. melted Baker's chocolate
Combine Herman, water, flour and dry milk. Let ferment for about 3 hours in a
warm place until bubbly. Set aside. Cream shortening, sugar, flavorings, salt
and soda. Add eggs one at a time, beating well after each addition. Combine this
mixture and melted chocolate with Herman mixture. Pour into 2 layer pans and
bake at 350 degrees for approximately 30 minutes. Cool and frost with any butter
cream or compatible frosting.
HERMAN KUCHEN
Day 1, 2, 3, 4; stir.
Day 5. Feed him:
1/2 c. sugar
1 c. milk
1 c. flour
Stir.
Day 5, 7, 8, 9. Stir.
Day 10 Feed him:
1/2 c. sugar
1 c. milk
1 c. flour
Stir.
Take out 1 cup for a friend and 1 cup for yourself. Take batter that is left and
make Herman.
HERMAN BATTER:
2 eggs
2/3 c. oil
2 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1 c. sugar
1 c. raisins (opt.)
1 c. nuts (opt.)
(Can substitute any amount of any fruit: rhubarb, apples, peaches, crushed
pineapple, etc.) Spread layer of fruit in bottom of greased pan.
Pour batter into greased pan. Can use 2 (9"x13"), 2 (8"x8")
or 1 (9"x13") and 1 (8"x8"), depending on thickness.
Before baking sprinkle Herman with crumb topping:
1 tsp. cinnamon
1 tbsp. flour
1 c. brown sugar
1/4 c. soft butter
Bake at 350 degrees for 30 to 35 minutes. When done, can pour a glaze over
Herman. Choice of 2 glazes.
1ST GLAZE:
1/2 c. butter
1 c. brown sugar
1/4 c. milk
Boil for 5 minutes.
2ND GLAZE:
1 c. maple syrup
3/4 c. butter
Boil for 5 minutes.
HERMAN OATMEAL COOKIES
3/4 c. brown sugar
6 tbsp. butter, softened
1/4 c. vegetable shortening
1 c. Herman
1/2 tsp. vanilla
1 c. flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. nutmeg
1 1/2 c. rolled oats
1/2 c. chopped nuts
3/4 c. chopped raisins
Cream together sugar, butter and shortening until fluffy. Add Herman, vanilla
and beat (mixture will look curdled). In another bowl mix flour, baking soda,
cinnamon, cloves, allspice and nutmeg. Add to Herman mixture, mixing well. Fold
in oats, nuts and raisins. Drop teaspoons on greased baking sheets. 375 degrees
about 10 minutes until lightly brown on edges. Makes 4 dozen.
Herman French Bread
· 2 c. and 1 T. hot water
· 2 T. honey
· 2 T. butter or margarine
· 1 cake yeast
· 1 1/2 c. Herman
· 2 1/2 c. flour
· 2 t. salt
Mix hot water, honey and butter. Cool to lukewarm. Add yeast, Herman and enough
flour to make firm dough (about 2 cups). Turn out onto floured board and knead.
Place in a greased bowl, cover and let rise until doubled in size. Punch down
and let rise 30 minutes more. Turn onto floured board and let rise 10 minutes.
Shape into round, long or oval loaf. Place on cookie sheet, sprinkle with
cornmeal. Let rise until doubled. Bake at 400° for 50 minutes. Variation: To
make 12 rolls, shape the rolls after first rising and place on greased sheet
sprinkled with cornmeal. Cover and let rise until double. Bake at 400° for 20
minutes.
Herman Sourdough Bread
Ingredients :
1 cup Milk scalded
3 tbl Sugar
1 tsp Salt
2 tbl Margarine
1 pkt Yeast
1/4 cup Warm water
1 1/2 cup Herman
2 1/2 cup Flour white or whole wheat
3 cup White flour
Method :
Dissolve yeast in 1/4 cup warm water. Mix the milk, sugar, salt and margarine.
Add the dissolved yeast. Add the milk mixture to Herman. Stir.
Add 2 1/2 cups whole wheat or white flour. Stir in 3 cups more white flour,
enough to make a stiff dough. Turn onto floured board and knead slowly until
dough is smooth and elastic, 8 to 10 minutes by machine, 10 - 15 minutes by
hand. Set dough into greased pan and grease top of dough.
Place in warm place, no drafts, covered with cloth, and let rise until double in
bulk. Punch down, divide into two loaves, knead in hands to remove air and place
in greased bread pans. Let rise again to double in bulk, covered with cloth.
Bake at 375x F. for 25 minutes. Turn onto wire rack, butter top and let cool. To
freeze, slice bread first, then it won't crumble.
http://www.cooks.com/rec/search/0,1-0,herman,FF.html
Herman Sourdough Starter + Sourdough Recipes
http://www.falconpride.com/cookbook/cgi/sefer.cgi?display:984705177-25960.txt
Herman Sourdough Starter
2 cup flour
2 cup warm water
¼ cup sugar
1 pkg. dry yeast
In a PLASTIC or GLASS container, mix all the
ingredients. Loosely cover and let stand overnight in
a warm place. The next day, refrigerate, covered.
Stir daily. Makes 2 cups.
Five days later, measure out 1 cup of Herman for
yourself, and give one cup to a friend. Herman must
now be fed. (This is Day One in your feeding
schedule.)
Herman Feeding Schedule
Day 1: Feed Herman
1 cup flour
1 cup milk
½ cup sugar
Day 2, 3, 4: Stir Herman
Day 5: Feed Herman
Day 6, 7, 8, 9: Stir Herman
Day 10: Stir & bake this day.
You now have 4 cups of Herman. Use 2 cups in a Herman
recipe, save 1 cup to "feed" again and give 1 cup to a
friend.
During his feeding schedule of 10 days Herman is kept covered in a PLASTIC or
Glass Bowl in the refrigerator. (a metal container of any kind, will keep Herman
from rising properly.)
Herman Muffins
1 cup Herman
¾ tsp. baking soda
1 cup flour
1/3 cup oil
¾ cup sugar
1 ½ tsp. cinnamon
1 egg
Mix all ingredients. Pour into muffin tins. Bake at
350 deg for 25 minutes. Dip in mixture of ½ cup sugar,
1 tsp. cinnamon, & ½ cup melted margarine while still
hot. Makes 24 muffins.
Herman Biscuits
1 cup Herman Starter
1 cup flour
¼ tsp. baking soda
¼ tsp. salt
2 tsp. baking powder
¼ cup oil
Mix all ingredients. Knead on floured surface. Roll
out and cut. Bake at 425 deg for 15 minutes.
Herman Breads
1 cup Herman Starter
2 cups flour
1 tsp. baking powder
1 pkg. yeast dissolved in ½ cup warm water
1 tsp. salt
¼ cup oil
1 egg, optional (best for rolls)
Mix all ingredients. Dough will be sticky. Let rise
until double (about an hour.) Add a small amount of
flour and knead about 8-10 minutes. Form into a loaf
or rolls. Let rise until double. Bake at 400 deg
15-20 minutes for rolls and longer (approx. 30
minutes) for bread.
Herman French Bread
1 cup warm water (105-115deg)
1 cup Herman
2 cups flour
2 tsp. sugar
1 ½ tsp. salt
½ tsp. baking soda
Small bowl flour water
Mix warm water, starter and two cups flour in
non-metallic bowl; cover loosely. Let stand in warm
place until mixture bubbles and has a definite sour
aroma (about 24 hours.)
Mix sugar, salt and soda into starter mixture. Stir
in enough flour to make dough easy to handle. Knead
dough on a well floured board until smooth and
elastic, 8-10 minutes.
Roll dough in 12x18 inch rectangle. Roll up beginning
at narrow end. Pinch seam. Place loaf, seam down on
greased baking sheet. Fold ends under cover. Let rise
in warm place until double, about 1 ½ hours. Heat
oven 400 deg.
Make 4 diagonal ¼ inch deep slashes across top of loaf
with sharp knife. Brush gently with flour water.
Place shallow pan on bottom rack of oven, fill with
boiling water.
Bake bread in center of oven until golden brown and
loaf sounds hollow when tapped, about 25-30 minutes.
Cool on wire rack, makes one loaf.
Herman Coffeecake
2 cups Herman Topping:
2 cup flour 1
tbsp. flour
½ tsp. salt ½
tsp. cinnamon
1 cup sugar 1
cup sugar
2 eggs ¼
cup margarine
2/3 cup oil ¼
cup pecans (approx.)
½ tsp. soda
2 tsp. baking powder
1 ½ tsp. cinnamon
(grease and flour pan)
If Using Bundt pan put ½ topping in pan then half of batter.
Follow with the rest of the topping and the rest of the batter.
Bake at 350 deg for 30-40 minutes.
Can use Bundt or 9x13 in pan
(Can use brown sugar)
Herman Waffles
¾ cup Herman
1 ½ cups warm water
1 ¾ cups sifted flour
2 eggs - separated
¼ cup oil or melted margarine
¾ tsp. salt
¾ tsp. baking soda
Combine Herman, water and flour. Cover and let stand
in a warm place overnight. In the morning, stir in
egg yolks. Add oil, salt and soda. Beat egg whites
until stiff and fold into batter. Bake as regular
waffles.
Herman Pancakes
1 cup Herman
1 egg
1 tbsp. cooking oil
1 cup milk (or less)
1 cup flour
1/2. sugar (or less)
2 tsp. baking powder
¼ tsp. salt
¼ tsp. baking soda
Mix all ingredients together; if too thick, add a little more
milk. Bake on a hot greased griddle. One side is done when
lots of bubbles appear. Turn them over and cook for another
minute or so.
Herman Cinnamon Rolls
Dough: 1 pkg. yeast
½ cup warm water
1 tsp. sugar
½ cup lukewarm milk
3 cup flour
½ tsp. salt
2 cup Herman
Filling: 1 stick margarine - melted
1 cup sugar
3 tsp. cinnamon
handful of raisins or nuts
Dissolve yeast in warm water with 1 tsp. sugar. Then
mix in the rest of the ingredients and knead well.
Roll out. Combine 1 stick melted margarine with 1 cup
sugar and 3 tsp. cinnamon and spread this over the
rolled out dough. Sprinkle with raisons or nuts, if
desired. Roll up, jellyroll fashion and cut into 1
inch slices. Place in a large, greased baking dish
and let rise for about 30 minutes. Bake in a 350 deg
oven for about 30 minutes or until done.
Herman Carmel Nut Rolls
Dough: 2 cup Herman
2 cup flour
½ tsp. baking soda
½ tsp. salt
4 tsp. baking powder
½ cup oil
¼ cup sugar
2 tsp. cinnamon
Topping: 1 cup brown sugar
¾ cup water
½ cup butter
¼ cup chopped nuts
Mix all ingredients well. Knead well, roll dough to
10x20 inch rectangle. Sprinkle with sugar and
cinnamon. Roll up and slice.
In 9x9 inch pan, mix brown sugar, water, butter and
nuts. Place rolls on top. Bake at 375 deg for 30
minutes. Turn out.
Herman Cookies
2 cup brown sugar
1 cup shortening
4 eggs
1 cup Herman starter
2 tsp. vanilla
3 cup flour
4 tbsp. cocoa
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
chocolate chips or nuts (if desired)
Cream shortening and sugar. Add eggs and beat in
remaining ingredients. Drop on greased cookie sheet.
Bake at 350 deg for 10 minutes.
Herman Chocolate Cream Cake
1 cup Herman
½ cup water
¾ cup cultured sour cream
1 1/3 cup flour
½ cup dry milk
½ cup margarine
1 cup sugar (may use brown sugar)
¾ tsp. salt
1 ½ tsp. baking soda
1 ½ tsp. cinnamon
2 eggs
4 squares semi-sweet chocolate - melted
1 tsp. vanilla
Combine Herman starter, sour cream, flour and dry milk. Put in a warm place
(80-90 deg) to ferment for 3 hours.
Cream margarine, sugar, salt, soda and cinnamon. Beat in eggs one at time. Stir
in melted chocolate and vanilla. Combine the two mixtures and beat at low speed
until well blended.
Pour into two 8 inch greased pans (or 9x13 inch pan.)
Bake at 350 deg 45-60 min, testing with a toothpick until it comes out clean
from center of the cake. Cool on cake racks. Frost with your favorite frosting.
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