Best Herman Sourdough Starter Recipes

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.)

(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

Ingredients

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 SOURDOUGH STARTER [34]

HERMAN SOURDOUGH STARTER [34] image

Yield 4 Cups

Number Of Ingredients 7

Ingredients

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 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.)