Homespun

September 6, 2000

Word's Out About Herman!

Chances are, you already know my friend Herman, the sourdough starter that gets passed around like gossip! The fermented batter is added to dough to give it the characteristic sourdough tang. As the starter ages, its flavor mellows, and gives more of a sourdough flavor each time it is used.

Some instructions accompanying sourdough starters specify strict schedules for feeding and baking. However, you may use Herman Sourdough Starter anytime within 2 to 14 days from its previous use. Each time a cup is removed, replenish or "feed" it to maintain the volume and nourish the yeast. If cared for properly, your starter should last indefinitely.


HERMAN SOURDOUGH STARTER

1 package dry yeast

½ cup warm water (105° to 115°)

2 cups all-purpose flour

1 teaspoon salt

3 tablespoons sugar

2 cups warm water (105° to 115°)

Herman Food (Recipe follows.)

Dissolve yeast in ½ cup warm water; let stand 5 minutes. Combine next 3 ingredients in a medium-size non-metal bowl; mix well. Gradually stir in 2 cups warm water. Add yeast mixture, and mix well. Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80° to 85°) for 72 hours, stirring 2 to 3 times daily. Place fermented mixture in refrigerator, and stir daily; use within 11 days.

To use, remove sourdough starter from refrigerator and let stand at room temperature at least 1 hour. Stir well, and measure amount of starter needed for recipe. Replenish remaining starter with Herman Food, and return to refrigerator; use within 2 to 14 days, stirring daily.

Repeat the procedure for using and replenishing Herman Sourdough Starter. Yield: about 2 cups.


HERMAN FOOD

½ cup sugar

1 cup all-purpose flour

1 cup milk

Stir all ingredients into remaining sourdough starter, and refrigerate.

NOTE: Herman Sourdough Starter may be frozen. Before using, let thaw at room temperature until mixture is bubbly (about 5 hours).


SOURDOUGH BREAD

1 cup milk, scalded

¼ cup shortening

2 tablespoons sugar

2 packages dry yeast

¼ cup warm water (105° to 115°)

1 cup Herman Sourdough Starter (at room temperature)

1 egg, beaten

1 tablespoon salt

5 to 6 cups all-purpose flour

Combine scalded milk, shortening, and sugar; stir until sugar is dissolved. Cool to lukewarm (105° to 115°).

Dissolve yeast in ¼ cup water in a large non-metal bowl; let stand 5 minutes. Add milk mixture, sourdough starter, egg, salt and 3 cups flour; beat with an electric mixer until smooth. Stir in enough of remaining flour to make a soft dough.

Turn dough out onto a floured surface; knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 to 1½ hours or until doubled in bulk.

Punch dough down; divide in half, and place on a floured surface. Roll each half into an 8x6-inch rectangle. Starting at widest end, roll up jellyroll fashion. Fold under ends and place, seam side down, in 2 well-greased 9x5x3-inch loaf pans. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 350° for 40 minutes or until loaves sound hollow when tapped. Yield: 2 loaves.


SOURDOUGH BISCUITS

2½ cups all-purpose flour

¾ teaspoon salt

½ teaspoon baking soda

1 teaspoon baking powder

¼ cup plus 2 tablespoons butter or margarine, softened

½ cup buttermilk

1 cup Herman Sourdough Starter (at room temperature)

1 tablespoon butter or margarine, softened

Combine first 4 ingredients in a non-metal bowl; mix well. Cut in ¼ cup plus 2 tablespoons butter until mixture resembles coarse meal. Add buttermilk and sourdough starter; stir until moistened. Turn dough out onto a floured surface; knead lightly 10 to 12 times.

Roll dough to ½-inch thickness; cut with a 2¾-inch biscuit cutter. Place biscuits on a lightly greased baking sheet, and brush tops with 1 tablespoon melted butter. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 425° for 15 to 17 minutes or until golden brown. Yield: about 1 dozen.


SOURDOUGH HOT ROLLS

2 cups all-purpose flour

¼ teaspoon baking soda

2 teaspoons baking powder

¼ teaspoon salt

1 cup Herman Sourdough Starter (at room temperature)

¼ cup vegetable oil

Combine dry ingredients in a non-metal bowl; mix well. Stir in sourdough starter and oil. Turn dough out onto a floured surface; knead until smooth and elastic (about 8 to 10 minutes).

Shape dough into 2-inch balls. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 425° for 15 to 17 minutes.

Yield: 1¼ dozen.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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