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.
- 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
- 1In 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.
- 2The next day, stir and refrigerate.
- 3Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
- 4Feed 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.
- 5On 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.
- 6On 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.)
This is a basic sourdough starter: just yeast, flour and water left to ferment for a couple of days.
All you need is a few moments every day to stir, and in five days you will have a unique starter enriched with potato flakes.
Potato water and flour can do the job alone in four or five days, but you may choose to add sugar or yeast to hasten the fermentation process.
This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.
This recipe makes a loaf that is not the very heavy textured bread made from the book that comes with the bread machine.
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A very attractive loaf, and a flavor to match.
You may choose which sourdough starter to use.
This is an old 4H bread recipe my daughter used to make in the 50's. Best one I ever ate.
Get tropical with this mango-packed loaf enhanced with cinnamon and raisins. A wonderful summertime snack.
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
Very healthy, very good, very easy to make in the bread machine.
This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!
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