Herman (Sweet Sourdough Starter)
Source of Recipe
web/don't remember
Recipe Introduction
"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 16 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."
List of 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 sugarRecipe
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 and refrigerate.
3 Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
4 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 fifth 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 fifth 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.)
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Herman Bread
1 (.25 ounce) package active dry yeast
1 cup lukewarm water
1 cup sourdough starter
3 tablespoons vegetable oil
3 cups all-purpose flour
1 tablespoon salt
1 In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2 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.
3 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).
4 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.
Ginny Butterfield
Cranberry Twp, PA
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