HERMAN (Sourdough Starter Bread)

I saw a recipe request for Herman bread in a recipe swap book. Herman? I have heard of Amish Friendship bread, but not of Herman. Herman is a sourdough starter that you have to share and feed to keep it growing and to keep it from spoiling.

I found a recipe in an old cookbook that says the starter gets better with age. It is best if used often-about every ten days. If not used, activate it by pouring away all but one cup (this is the time to share with friends), and adding equal amounts of flour and water at least every two weeks.

By replenishing it, the whole process is kept going indefinitely, as a self-perpetuating thing.

Each time flour and water is added, set it in a warm place for 24 hours. Then cover loosely and refrigerate. Starter is best in recipes if at room temperature when added.

Make sure to use a large bowl because starter will grow three times its size and over flow. Remember Herman is allergic to metal, so do not to use any metal utensils or bowls when working with starter.

This version of Herman does not call for sugar in the recipe.

Herman: Quick Method

Plastic or glass container
1 oz. dry yeast
2 cups warm water
2 cups sifted flour

Blend yeast in water; add flour and stir well. Cover lightly. Let stand overnight. It will double in bulk the next morning and be ready to use.

Herman: Slow Method

2 cups milk
2 cups sifted all-purpose flour (original recipe is as stated, but I think this should also say 1 oz dry yeast dissolved in water)

Pour milk into a glass or ceramic bowl (not metal). Allow to stand uncovered in a warm place about 80 degrees, away from drafts for 24 hours. Stir in flour (use a wooden spoon) and allow mixture to stand two days, until it starts to bubble and develop a slightly sour smell. Store in the refrigerator with a loose cover. If liquid rises to top, just give it a stir.

Tired of Herman? He can also be dried and stored. Instead of adding more flour and water after using nearly all of Herman, spread him thin in a glass plate or ceramic mixing bowl. Put Herman in a warm place out of sight and mind.

In a week or two he will be all “cracked up” waiting to be lifted from the plate and placed in a plastic container or bag. Cover and put away, preferably in a small area of the refrigerator.

If you long for Herman again he will revive. Soak this dried up version of Herman into two or three cups of water and let sit for several hours. If you want a lot, add another cup of water and then flour. Don’t have it the consistency of pie dough, but heavier than a thick soup

It is best to let Herman rest and get accustomed to all his “food and water” again. In a day, he will be ready to be as useful as before.

What is wonderful about Herman is that he does not mind at all how many times you give him this preservative treatment. He will be your friend for years and years!

 

The recipe book says that this would make a wonderful gift.  I think if you know someone who would utilize the recipe and know they would like to have it, then this would indeed make a nice gift.  Put it in a pretty glass container with a top, tie the instructions on it with a pretty ribbon or use a pretty self-sticking label.  Be creative!