4.35 of 38

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.
Prep30 Mins
Ready10000 Mins
Servings8

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

  1. 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.
  2. 2The next day, stir and refrigerate.
  3. 3Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
  4. 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.
  5. 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.
  6. 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.)
Share!
Similar Recipes
4.59 of 73

Sourdough Starter II

This is a basic sourdough starter: just yeast, flour and water left to ferment for a couple of days.
4.64 of 118

Sourdough Starter I

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.
4.11 of 9

Sourdough Starter III

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.