Best 7 Herman Starter Recipes
Herman starter is a type of sourdough starter made using whole wheat flour and water. It is named after the man who originally created it, Herman Schluter. This sourdough starter is known for its versatility and can be used to make a variety of different breads, pastries, and other baked goods. It is also said to have a long shelf life, making it a great option for those who like to bake frequently. If you are looking for a new sourdough starter to try, Herman starter is a great choice. In this article, we will provide detailed instructions on how to make and maintain Herman starter, as well as a few recipes that you can try using it.
Here are our top 7 tried and tested recipes!
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.
Provided by Sue
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P6DT22h40m
Yield 8
Number Of Ingredients 7
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.)
Nutrition Facts : Calories 382.3 calories, Carbohydrate 82.2 g, Cholesterol 4.9 mg, Fat 1.9 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 0.9 g, Sodium 28.6 mg, Sugar 34.2 g
HERMAN STARTER
This is a recipe for the yeast starter affectionately called "Herman." It's kept in your fridge and fed every five days. I'll be entering more recipes for Herman as time permits, so come back and search every once in a while!
Provided by Fuzzys Finds
Categories Yeast Breads
Time 5m
Yield 1 bowl of starter, 1 serving(s)
Number Of Ingredients 4
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!
HERMAN COFFEE CAKE STARTER AND BREAD
This delicious cake (and starter) should be shared with friends, who in turn share with their friends ... and on and on. Thus, often called a "Friendship Cake", it fills the house with an irresistible aroma and makes a lovely present for any Holiday. Although it takes about 3 weeks for the Starter to be ready to use, feeding Herman is very quick and easy. This recipe was given to me by a friend over 30 years ago, and I still enjoy sharing this Herman Cake & Starter (including recipe). Prep. time does not include making the Starter the very first time.
Provided by BeachGirl
Categories Quick Breads
Time 1h15m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 20
Steps:
- STARTER: Stir Ingredients together, mixing well, in a gallon container.
- Cover tightly and refrigerate.
- Feed Herman the same 3 Starter ingredients (above) every 5 days for a total of 4 times (20 days).
- Stir Herman daily.
- When you are ready to bake a Herman Cake, you should have about eight cups of starter.
- Bake Herman cake (recipe below) on the 25th day from the first feeding.
- ***Keep your own starter growing, use some to bake a Herman Cake, and give some to friends.
- ***SHARING YOUR STARTER: If someone gives you a cup of Herman Starter, you must feed it for 10 days before you bake with it.
- Day 1: Feed Starter with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
- Stir, cover and refrigerate.
- Day 2-4: Stir.
- Leave in refrigerator.
- Day 5: Feed Starter again with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
- Stir, cover and refrigerate.
- Day 6-9: Stir.
- Leave in refrigerator.
- ***Herman should now be about 4 cups: use 2 cups to bake, give 1 cup to friend, and keep 1 cup to grow more Starter.
- ***Day 10: MAKE HERMAN CAKE AS FOLLOWS: Mix all Herman Cake ingredients together, along with 2 cups of Herman Starter, and pour into a greased/floured bundt pan.
- Sprinkle top with Topping mixture.
- Bake 350 degrees for 40-45 minutes.
- Or use a 15x19-2" pan and bake 325 degrees for 30-35 minutes.
- TOPPING MIXTURE: Mix together all Topping ingredients and sprinkle over cake BEFORE baking.
- GLAZE: Mix all Glaze ingredients together and cook for 5 minutes.
- Pour over top of hot baked Herman Cake.
HERMAN SOURDOUGH STARTER
Categories Game
Number Of Ingredients 5
Steps:
- In a large glass or plastic container, dissolve the yeast in warm water. Stir in 2 cups flour and 1/4 cup 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 STARTER) PAN BISCUITS
This is a recipe for biscuits using the Herman yeast starter. If you need to get the starter going, search for a separate recipe titled Herman Starter to do so.
Provided by Fuzzys Finds
Categories Breads
Time 35m
Yield 10 biscuits, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Let Herman reach room temperature, or remove from fridge about 1 hour before using. Stir in oil.
- Combine dry ingredients (flour, baking powder, soda, salt). Stir into Herman/oil mixture.
- Dump dough onto a floured board and knead until dough is pliable.
- Roll to 1 1/2 inch thickness; cut with biscuit cutter.
- Place biscuits on lightly greased baking sheet, cover lightly and let rise in warm place 1 hour.
- Bake at 350 degrees F until golden, 20 to 30 minutes.
- Note: instead of rolling, the dough may be pinched off in small pieces and shaped into rounds.
Nutrition Facts : Calories 235.4, Fat 13.9, SaturatedFat 1.8, Sodium 299.6, Carbohydrate 24.4, Fiber 0.8, Sugar 0.1, Protein 3.2
(HERMAN STARTER) COFFEECAKE
This is a cinnamon topping coffeecake made with the famous Herman starter. If you don't have your own Herman in the fridge, search for Herman starter here on recipezaar.com to get it started, or beg a cup from a friend who does. Well worth the little bit of extra effort! Topping ingredients are listed within the recipe to keep them separate from the batter ingredients.
Provided by Fuzzys Finds
Categories Breads
Time 55m
Yield 1 9 x 13 pan of cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F and grease a 9x13 pan.
- Beat eggs; add sugar and oil, beating well.
- Add remaining dough ingredients (starter, flour, baking powder, cinnamon, milk, baking soda, salt, nuts &/or raisins) and beat 2 minutes with electric mixer at medium speed. (Note: This goes against my policy to not mix flour any more than necessary to get the dough to come together. I don't beat it this much myself.).
- Pour dough into greased 9x13 bakign pan.
- Combine the topping ingredients: 1T flour, 1t cinnamon, 1 cup brown sugar, and 1/4 cup butter. Sprinkle topping over batter in pan.
- Bake for 40 to 45 minutes. Check middle of cake for doneness; otherwise it may turn out soggy.
- Note: 1 teaspoon each of nutmeg and ginger may be added as well. Another variation places the nuts in the topping and folds one cup of drained, crushed fruit (pineapple, peaches, etc) into the batter.
(HERMAN STARTER) SWEET ROLLS
These cinnamon sweet rolls are made with the famous Herman starter. If you don't have your own hanging out in your fridge, search for "Herman starter" on Recipezaar to get one rolling. Delicious! I'm adding my collection of Herman recipes as time allows, so check back for more Herman options. If you have more of your own, please share!
Provided by Fuzzys Finds
Categories Sourdough Breads
Time 30m
Yield 10-12 rolls, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 and grease a pie or round cake pan.
- Mix together flour, baking soda, baking powder, salt, 1/4 c brown sugar, oil, & Herman.
- Place on floured surface and knead lightly.
- Shape into rolls and place in greased pie or cake pan.
- Stir together the other 1/4 c brown sugar, cinnamon, butter, and nuts to make the topping. Sprinkle over rolls. Bake 15-20 minutes or until brown.
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the final dish will be. This is especially important for the sourdough starter, as the flavor of the bread will be directly affected by the flavor of the starter.
- Be patient: Sourdough starter takes time to develop. Don't be discouraged if it doesn't look or smell perfect right away. Just keep feeding it and caring for it, and it will eventually be ready to use.
- Keep your starter at a warm temperature: The ideal temperature for a sourdough starter is between 75-85 degrees Fahrenheit. If your kitchen is too cold, you can place the starter in a warm spot, such as on top of the refrigerator or in a warm oven with the light on.
- Discard half of the starter before each feeding: This will help to keep the starter from getting too sour. You can discard the starter by pouring it down the drain or composting it.
- Use a clean container for your starter: This will help to prevent contamination. You can use a glass jar, a plastic container, or even a ceramic crock.
Conclusion:
Sourdough bread is a delicious and healthy bread that can be made at home with just a few simple ingredients. By following the tips in this article, you can create a sourdough starter that will produce delicious bread for years to come. So what are you waiting for? Get started today!
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