Best Sour Dough Herman Yeast Starter Recipes

A BEGINNER'S BASIC SOURDOUGH STARTER USING YEAST

Steps:

• Gather the ingredients.
• In a medium bowl, add the warm water and yeast. Mix until the yeast is dissolved.
• Stir in the flour and mix until smooth.
• Transfer the starter into a container at least 4 times larger than the liquid starter (such as a 1/2-gallon ice cream container or Mason jar). This will allow room for the starter to expand.
• Cover the container with a cloth napkin or kitchen towel and hold it in place with a rubber band.
• Set the starter in a warm spot for five days, stirring once a day. Feed the starter daily or weekly according to the directions provided in the How To Feed Your Starter box below.
• Properly cared for, your starter should be ready to use in five days. Read more about How to Store Your Starter in the box below.

HERMAN SOURDOUGH STARTER RECIPE - (4/5)

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.)

HERMAN BREAD

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.

(HERMAN STARTER) SOURDOUGH BANANA BREAD

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.

SOURDOUGH STARTER I

Steps:

• Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
• On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
• Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

HERMAN STARTER

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!