Who is HERMAN?
Sourdough starter was a prized possession during pioneer days in the United States. Herman is a sweeter version of sourdough starter and is sometimes called "Friendship Bread". In addition to being a staple of old-time kitchens, it's a versatile ingredient for baking. While reasearching this article I've found many recipes that include Herman. These include but are not limited to cookies, cakes, pancakes, biscuits, cornbread, quick breads, muffins, scones, dinner and sweet rolls. I encourage you to experiment with Herman using your own recipes. Follow my Herman adventures at the TreeHuggerz Blog.
Frugal Tip: Ask around your community for a gift of starter. Some bakeries will sell you a cup of their tried-and-true starter if you ask.
History of Sourdough
Check out Wikipedia for more sourdough facts.
HERMAN STARTER
1 tbsp. dry yeast or one envelope *
2 tsp. sugar or honey
1/2 cup warm water
2 1/2 cups all-purpose unbleached or whole wheat flour
2 cups warm water
Mix together the yeast and 1/2 cup warm water until yeast is dissolved. Add rest of ingredients in large crock or glass jar. DO NOT USE A METAL CONTAINER OR METAL UTENSILS. Metal retards the growth of yeast. Cover with a damp cloth fastened with a rubber band (or other loose fitting lid) and keep at room temperature for 5 days to ferment. Now Herman can be refrigerated, stirring daily.
HERMAN FOOD
1 cup water
1 cup all-purpose unbleached or whole wheat flour
1/2 - 1 cup sugar (or 1 tsp. - 1 tbsp. honey)
Feed Herman his food on day five. The feeding on the tenth day is done to the remaining cup of Herman after baking and/or gifting. Put in a large, loosely covered container. Bake Herman on the tenth day using two cups of the finished mixture. This finished mixture can be held for three or four days before use (don't feed until after use in baking). If you're not using Herman often, just add a teaspoon of sugar or honey to feed yeast every fifth day and continue indefinitely. Save one cup for next time and give one cup to a friend. May be frozen until ready to use in baking. Feed Herman to replenish what you use for baking and he can be used every 24 hours after the initial ten days. Before using Herman in a recipe, be sure to bring him to room temperature. He should also be quite bubbly.
HERMAN DIRECTIONS (provide a copy with gift of Herman):
On the day you get Herman, feed him
1 cup water
1 cup all-purpose unbleached flour or whole wheat
1/2 - 1 cup sugar (or 1 tsp. - 1 tbsp. honey)
Feed on the first day and on the fifth day. Bake Herman on the tenth day and feed remaining Herman. Keep Herman refrigerated in large container and stir him every day because the Herman will rise to the top. If you're not using Herman often, just add a teaspoon of sugar or honey to feed yeast every fifth day and continue indefinitely. May be frozen until ready to use in baking. Feed Herman to replenish what you use for baking and he can be used every 24 hours after the initial ten days.
DO NOT USE A METAL CONTAINER OR METAL UTENSILS.
~ RECIPES ~
HERMAN CARROT CAKE
2 cups all-purpose unbleached flour
2 cups sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. baking soda
2 cups shredded carrots
1 cup oil
1 cup Herman
4 eggs
1/2 cup chopped walnuts
Preheat oven to 325 degrees. Grease and flour a 9x13 pan. Stir together flour, sugar, salt, baking powder, soda and cinnamon. Add carrots, oil, Herman and eggs. Mix until moistened. Beat at medium speed for 2 minutes. Pour batter into prepared pan. Bake at 325 degrees for about 55 minutes. Cool well. Spread with cream cheese frosting, sprinkle with walnuts.
CREAM CHEESE FROSTING
1 8 oz. package cream cheese
1/4 cup butter
2 tsp. vanilla
1 box powdered sugar
Mix all ingredients until smooth. Use to frost cooled cake.
HERMAN WHITE BREAD
1 envelope active dry yeast
1 1/2 cup warm water (105 to 115 degrees)
1 cup Herman
1 1/2 tsp. salt
2 tsp. sugar
About 6 cups all-purpose unbleached flour, divided
1/2 tsp. baking soda
In large bowl, dissolve yeast in the warm water. Add Herman, salt, sugar, and 2 1/2 cups of flour. Beat well. Cover and let rise in warm draft-free place about 1 1/2 hours or until bubbly. Combine 2 1/2 cups flour and the baking soda, stir into yeast mixture. With hands work in enough additional flour, 1/4 cup at a time, to make a stiff dough. On lightly floured surface, knead dough until smooth. Divide in half, cover with towel, let rest 10 minutes. Shape into two 7 inch round loaves. Place each on lightly greased heavy cookie sheet. Make diagonal slashes across tops. Cover, let rise in warm draft-free place about 1 hour or until doubled. Bake in preheated 400 degree oven about 35 minutes or until browned and loaves sound hollow when tapped on bottom. Makes 2 loaves.
HERMAN WHOLE WHEAT BREAD
1 envelope active dry yeast
1 1/2 cups warm water (105 to 115 degrees)
3 1/4 cups whole wheat flour
1 cup Herman
3 tbsp. molasses
3 tbsp. butter, softened
1 1/2 tsp. salt
About 2 1/2 cups all-purpose unbleached flour, divided
1/2 tsp. baking soda
In a large bowl, dissolve yeast in the warm water. Stir in whole wheat flour, starter, molasses, butter, and salt. Combine 1 cup of the all-purpose flour with the baking soda. Stir into yeast mixture. Stir in remaining all-purpose flour, 1/4 cup at a time until a stiff dough forms and leaves sides of bowl. On lightly floured surface, knead dough until smooth (about 10 minutes). Shape into a ball then place in greased bowl turning to grease top. Cover, let rise in warm draft-free place about 1 to 1 1/2 hours or until doubled. Punch down and divide dough in half. Shape into 2 loaves. Place each in a greased loaf pan. Cover, let rise in warm draft-free place about 1 hour or until doubled. Bake in preheated 375 degree oven about 35 minutes or until browned and loaves sound hollow when tapped on bottom. Remove from pans to rack for cooling. Makes 2 loaves.
HERMAN COFFEE CAKE
2 cups Herman
2 cups all-purpose unbleached flour
1 cup sugar
1/2 tsp. cinnamon
1/2 tsp. soda
2 tsp. baking powder
2 eggs
2/3 cup oil
TOPPING:
1/2 cup brown sugar
1/4 cup butter
1 tsp. cinnamon
Grease and flour a 9x13 pan. Mix Herman, flour, sugar, cinnamon, soda, baking powder, eggs and oil until well blended. Pour into prepared pan. This dough is pretty stiff. Allow to rest 10 minutes. Before baking, put together the topping. Heat topping until just melted and mix well. Pour over dough and swirl lightly into the dough with a fork. Bake at 350 degrees for 35-40 minutes.
GLAZE:
1/4 cup butter
1 cup brown sugar
1/4 cup milk
Mix butter, brown sugar and milk in a small saucepan. Bring to a boil. Cook just enough to dissolve the sugar, stirring constantly. Then pour it over the coffee cake when finished baking. Serve warm.
BLUEBERRY HERMAN PANCAKES or WAFFLES
2 cups Herman
Additional all-purpose unbleached flour (optional)
1/4 cup vegetable oil
2 eggs, beaten
2 tbsp. sugar (optional for older Herman)
1 tsp. salt
1 tsp. baking soda
1/2 cup fresh or frozen blueberries
Combine Herman with enough flour to get the batter consistency your family prefers, lumps are okay. Add vegetable oil, eggs, sugar, salt and baking soda to Herman. Mix thoroughly but gently with wooden or plastic utensil. Fold in blueberries and allow batter to rest for at least 10 minutes. Cook on hot griddle or follow directions for your waffle iron. Serve with maple syrup. Makes about 12 pancakes or waffles.
