SWEET SOURDOUGH STARTER

SWEET SOURDOUGH STARTER

Back in the 1970’s, the “Herman” Sourdough Bread craze began. Everyone ran out and bought a crock, a wooden spoon, and delved into the mysteries of the bubbling ferment. No one seems to know where the name came from, but “Herman” the Sweet Sourdough Starter was familiar to everyone.

At first, some older ladies scoffed at this. They had been only too glad to trade in their sourdough for a convenient, and far less smelly, package of dry yeast. But “Herman” Sourdough Starter turned out to be sweet, which made them rethink their position on old-fashioned “bread risings.”

I have three “Herman” Sweet Sourdough Starter recipes, but we’ll begin with just one for now. Consequently, I am dreaming of rolling out Cinnamon Rolls. In the end, I put the whole thing into a loaf pan to create “Cinnamon Swirl Bread” instead. (Just use any Cinnamon Roll filling that you happen to like.) Let’s get started!

HERMAN STARTER

2 cups flour

3 tablespoons sugar

1 package yeast

1 teaspoon salt

2 cups warm water (105 to 115 degrees)

NOTE:  Do NOT use metal bowls or utensils when mixing up this starter!

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In a large bowl, mix flour, sugar, yeast, and salt. Gradually stir in water. Beat or whisk till smooth. Cover with a towel and set in a warm (80 to 85 degrees) draft-free place. This could be the kitchen or other warm room in Summer, or in cold weather, on top of an insulated furnace or radiator, on a buffer such as a folded heavy towel or pillow.

Stir 2 or 3 times a day for about 3 days or until the starter is bubbly and produces a yeasty aroma. Transfer to a larger bowl, large jar, or plastic container. Cover partially (tilt the lid or punch holes in the plastic cover), and refrigerate.

Makes about 1 1/2 to 2 cups starter, depending on thickness. It can be creamy, or as thick as dough because of room conditions, the age of the “Herman” Starter, and other variables.

NOTE:  You replenish “Herman” only after you use it. If it’s longer than 14 days, freeze it till you’re ready.

THE CARE AND FEEDING OF HERMAN

This sweet sourdough starter should be used within 14 days and replenished or fed immediately after each use. To feed the starter, stir or whisk in:

1 cup flour

1 cup milk

1/2 cup sugar

The mixture need not be completely smooth. Wait at least 24 hours before using again. If you do not plan to use the starter within 14 days, cover tightly and freeze. Freezing slows the fermentation, so let it stand at room temperature for several hours or till thawed and bubbly before reusing.

HERMAN COFFEE CAKE

Coffee Cake that is made from scratch is preferable to anything you buy at your local bakery. For example, they often purchase pre-mixed ingredients. For this reason, they can churn their products out in bulk. So, make time to create something wonderful that your family can brag about by mixing up this old-fashioned dessert sweet.

1 cup flour

1/2 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup Herman Starter (See NOTE)

1/3 cup oil

1 egg

1/2 cup raisins

1/4 cup chopped nuts

Topping (recipe follows)

In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Add starter, oil, eggs, raisins, and nuts. Stir to mix well. Spread in a greased and floured 8 or 9 inch square pan. Sprinkle with Topping. Bake at 350 degrees for 30 to 35 minutes. Cool slightly. It is best served warm. And a coating of frosting or a sprinkle of powder sugar over the top does no harm!

TOPPING

1/2 cup brown sugar

1 1/2 teaspoon flour

1 1/2 teaspoon cinnamon

1 1/2 teaspoon sugar

2 tablespoons butter

Mix the first four ingredients in a small bowl. Cut in the butter and mix till crumbly.

HERMAN PANCAKES

Breakfast seems to be the most under-appreciated meal of the day. Because of today’s hectic lifestyles, grabbing a granola bar on the way out the door has become the norm in many households. But, waking up to the smell of nice hot Pancakes does tend to alter one’s opinion of it. Dripping in honey, syrup, or jelly that is melted and thinned and hot soon becomes a favorite way to start your day.

1 cup Herman Starter (See NOTE)

1 cup flour

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons oil

1 egg

1/2 to 3/4 cup milk (depending on the thickness of the batter that you desire)

Mix all ingredients well before frying the pancakes in hot oil.

RELATED POST:  From my friend Cathy at Original Homesteading: FRENCH BREAD RECIPE

HERMAN WHITE BREAD

White Bread bought at the store is predominantly what most people are used to. Therefore, the convenience of picking something up at the supermarket usually outweighs the importance of flavor. But once you taste a slice of homemade bread, especially when made with a sweet sourdough starter, you will never, never go back!

1 package yeast

1 1/2 cups warm water (105 to 115 degrees)

1 cup Herman Starter (See NOTE)

1 1/2 teaspoon salt

2 teaspoons sugar

1/2 teaspoon baking soda

6 cups flour (approximately)

Dissolve yeast in warm water. Add starter, salt, sugar, and 2 1/2 cups flour. With electric mixer on medium speed, beat 5 minutes. Cover; let rise in warm, draft-free place about 1 1/2 hours, or until bubbly. Combine 2 1/2 cups flour and the baking soda; stir into yeast mixture.

With your hands, work in enough additional flour, 1/4 cup at a time, to make a stiff dough. On a lightly floured surface, knead dough 5 to 7 minutes, or until smooth. Divide in half and cover with a towel. Let rest 10 minutes. Shape into two 7 inch round loaves.

Place each loaf on a lightly greased heavy cookie sheet. With a sharp knife, make diagonal slashes across the tops. Cover, let rise in a warm, draft-free place about 1 hour until doubled. Bake at 375 degrees about 35 minutes.

HAPPY BAKING!  Susan

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