Old school HERMAN

[Mad Oshea]

STARTER​

1 tablespoon dry yeast 2 1/2 cups white flour or white wheat
1/2 cup warm water 2 cups warm water
2 teaspoons sugar or honey

Mix together in large crock or glass jar. Do NOT USE A MEATAL CONTAINER. Cover with a damp cloth and rubber band. Keep at room temperature for five days. Now Herman can be refrigerated, stirring daily. The first 1/2 cup wter to start yeast.

On the first and fifth day, feed Herman.
1 cup milk 1 cup flour 1/2 cup sugar


Bake Herman on the 10th day using 2 cups of mixture. Save one cup for next time and give 1 cup to a friend.

 

[Jitterbugdude]

You realize this is just a basic yeast bread. You'd get the same results by just adding a pack of yeast to a bread recipe. Real sourdough starter is made by just adding some water to some whole wheat ( or better yet, rye flour), let it set out on the counter for a few days until it starts bubbling. Now you have a sourdough that is natural to your area. The naturals yeasts present in the air consume the flour's carbohydrates yielding a "sour" dough in the process.
By adding store bought yeast you are crowding out the indigenous yeasts present in the air.

 

[DGBAMA]

You realize this is just a basic yeast bread. You'd get the same results by just adding a pack of yeast to a bread recipe. Real sourdough starter is made by just adding some water to some whole wheat ( or better yet, rye flour), let it set out on the counter for a few days until it starts bubbling. Now you have a sourdough that is natural to your area. The naturals yeasts present in the air consume the flour's carbohydrates yielding a "sour" dough in the process.
By adding store bought yeast you are crowding out the indigenous yeasts present in the air.

How is the rye flour better for starter? Provide a different flavor, easier to get started, ? Curious, as I really like good sourdough bread.

 

[Mad Oshea]

This is more for a 10 day cake than a bread. I will post how in a little bit.

 

[Mad Oshea]

From the post above, Take the two cups of Herman You saved out , Add 2 eggs,2/3 cups vegetable oil, 2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt,2 teaspoons baking powder, 1 cup sugar,1 teaspoon cinnamon, 1 cup choped nuts, 1 cup raisins
Mix together. Put in an 8x16 pan Then sprinkle with topping of; 1 tablespoon cinnamon, 1 tablespoon flour, 1 cup brown sugar, 1/4 cup melted butter.
Bake at 350 for 25 min. or untill light golden brown.
I will post the glaze next.

 

[Jitterbugdude]

How is the rye flour better for starter? Provide a different flavor, easier to get started, ? Curious, as I really like good sourdough bread.

Rye naturally has more yeasts/fungi present on itself than does wheat. You can see this for yourself by having one jar of wheat flour water mix and another of rye flour water mix. After several days the rye mix will be much more vigorous than the wheat. A good sourdough is made by many factors converging on the bread. You need to let your culture get good and ripe, add at least 1/2 cup of it to a 3 cup batch of flour. Let it rise (covered) for 12 to 24 hours. Bake. The 12 to 24 hour time period is required because the natural yeasts do not have the "oomph" that commercial yeast does. This 12 to 24 hour period also increase the "sourdoughyness" of the bread.

 

[Knucklehead]

I use store bought dried potato flakes to make starter. It makes a good sourdough bread.

 

[istanbulin]

If you add good amount of yogurt whey (the liquid you can find on the top of yogurt) to the dough it rises and tastes better. Rye is good for making sourdough but there're a lot of sourdough yeast types such as natural chickpea yeast.

 

[Mad Oshea]

Both are good. I however do not like Rye unless it is for a good beef sandwich w/craut and swiss to dip in beef broth.

 

[webmost]

You realize this is just a basic yeast bread. You'd get the same results by just adding a pack of yeast to a bread recipe. Real sourdough starter is made by just adding some water to some whole wheat ( or better yet, rye flour), let it set out on the counter for a few days until it starts bubbling. Now you have a sourdough that is natural to your area. The naturals yeasts present in the air consume the flour's carbohydrates yielding a "sour" dough in the process.
By adding store bought yeast you are crowding out the indigenous yeasts present in the air.

Yabbutt ... How do you know what gal your yeast came from? I'm just thinking maybe all the "indigenous yeasts present in the air" is yummy to eat. How do you distinguish?

 

[Mad Oshea]

I don't, I just buy it at the store in packets. I don't get into the science of it - just the cooking it. I use the same yeast to make whisky with as well.

 

[Mad Oshea]

After the Herman has been baked While still hot,mix.
1 cup maple syrup
3/4 cup butter
boil together for 5 min.
Or
Add 1 med size can crushed pineapple
1 cup sugar 3 tablespoons cornstarch
Cook all three until thickened and pour on raw batter add 30 or 40 min. to cook time.
Apples, blueberries or a can of pie filling can be used instead of pineapple.
Wallnuts are good as well.