Skip to main content

Do you Remember Herman? Sourdough Starter and Recipe

palm beach personal chef

Print Friendly and PDF

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes.

Herman Starter
Preparation time: 10 minutes
Standing time: 5 days
Yield: 4 cups
1 cup sugar
1/3 cup warm water
2 packages (2 1/4 teaspoons each) active dry yeast
2 cups each: milk, flour
1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes.
2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours.
3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift.
To replenish starter: Add 1 cup flour, 1 cup milk and 1/2 cup sugar to remaining batter. Stir mixture once each day for the next three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 cup to give to a friend as a gift; feed remaining batter with 2 cups flour, 2 cups milk, 1 cup sugar. After the 10th day, you can begin using Herman daily or as desired. Keep feeding every 5 days; or if you are not using it often, just add 1 tablespoon sugar.
Nutrition information per cup:
492 calories, 6% of calories from fat, 3 g fat, 2 g saturated fat, 9 mg cholesterol, 9 g carbohydrates, 12 g protein, 64 mg sodium, 2 g fiber

Herman Coffeecake
Preparation time: 20 minutes
Cooking time: 35 minutes
Yield: 12 servings
When this recipe was made in the test kitchen, most of the topping baked into the batter to become part of the cake. Tasters gave a hearty thumbs up to this rich, crumbly coffeecake, adapted from "The Best of the Herman Sourdough Herald."
Topping:
1 cup packed brown sugar
1 stick (1/2 cup) butter
1 tablespoon flour
1/2 teaspoon cinnamon
Cake:
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2/3 cup oil
2 eggs
2 cups Herman sourdough starter, see recipe
1. Heat oven to 350 degrees. For topping, mix together brown sugar, butter, flour and cinnamon in a medium bowl; set aside.
2. For cake, sift flour, baking powder, cinnamon, baking soda and salt together in a medium bowl; set aside.
3. Mix sugar and oil in a large bowl with a mixer on medium speed until combined. Beat in eggs, 1 at a time. Add Herman starter; stir in dry ingredients. Transfer batter to a greased 13-by-9-inch baking pan; crumble the topping mixture over the batter. Bake until a tester inserted in the center comes out clean, about 35 minutes.
Nutrition information per serving:
479 calories, 39% of calories from fat, 21 g fat, 7 g saturated fat, 57 mg cholesterol, 69 g carbohydrates, 5 g protein, 266 mg sodium, 1 g fiber

private chefs and event catering

Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach
info@yadachef.com | 954-367-YADA (9232)
561-285-7466

south florida catering and personal chefs

Popular posts from this blog

September 14 is National Cream Filled Donut Day

September 14 is National Cream Filled Donut Day! Whether you enjoy chocolate, vanilla, lemon or ganache filling in your donut, today is the perfect day to enjoy these sweet treats! Donuts came to the United States in the mid-1800s through Dutch settlers that were known for their pastries. The first donut with a hole in the middle is said to be a creation of American Hansen Gregory. Thankfully, someone after Hansen made the brilliant decision to fill that hole with delicious cream filling! These were so well-liked that the Boston Creme Donut, perhaps one of the most popular cream filled donuts, became the official donut of Massachusetts in 2003. Celebrate National Cream Filled Donut Day with a stop at your local bakery for a box of fresh cream filled donuts! Or better yet, make them yourself. punchbowl private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida cate

“Quick Soda Bread” GFDF Recipe

A variation on Jacques Pepin’s Normally traditional Irish Soda Bread is made with a mixture of white and whole wheat flour along with baking soda and buttermilk.  When I was experimenting with Gluten free/dairy free recipes I ran across this and thought it made a reasonable facsimile that was easier to recreate as a GFDF recipe than the traditional one. Makes 1 Round Loaf 3 cups/375g AP Gluten Free flour mix 1 1/2 teaspoons guar gum or xantham, agar agar,  (you can try using 1 well beaten Large egg)* 1 1/2 teaspoons/7 ml salt 1 tablespoon/15ml/11.24g baking powder 1 tablespoon/15ml/12.86g baking soda 1 1/2 cups/375 ml Almond or Coconut milk 1 ½ tablespoons/22ml white vinegar 1/2 teaspoon/2 ml canola oil or any neutral oil of your choice Preheat the oven to 425 F/190 C/Gas Mark 5 Reserve 1 teaspoon of the flour, and combine the remaining flour with the salt and baking powder and baking soda in a large bowl. Mix the milk and vinegar in a measuring cup (it

Air-fryer Bubble & Squeak

Put leftovers to good use. Ingredients 300g / 3/4lb  leftover roast potatoes 300g / 3/4lb leftover cooked vegetable (such as carrots, swede, turnips, parsnips, Brussels sprouts, kale) 4 sprigs of fresh woody herbs (such as rosemary, sage, thyme) olive oil Method Place the veg in a large bowl and mash well with a potato masher (or use clean hands), then shape into 6 even-sized 3cm-thick patties. Meanwhile, pick the fresh herb leaves, and toss in ½ a tablespoon of olive oil. Arrange the patties in an air fryer* in a single layer. Cook at 190°C/375F for 15 minutes or until beautifully crisp, scattering over the herbs for the final 5 minutes. Jamie Oliver private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

Salmon Wellington Recipe

  TASTY SPINACH, BAKED RED PESTO SAUCE & LEMON by Jamie Oliver Ingredients 1 onion olive oil 4 cloves of garlic 500 g frozen spinach 1 x 320 g sheet of all-butter puff pastry 4 x 130 g salmon fillets, skin off, pin-boned, from sustainable sources 2 large free-range eggs 1 heaped tablespoon red pesto 1 lemon Method Preheat the oven to 220°C/425°F/gas 7. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic. Finely grate in the lemon zest, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry ed

Ina Garten Says You Should Undercook Your Chicken — Here's Why

  Article posted on FOOD&WINE . We're glad she stresses the benefits of cooking chicken correctly. We've been using this technique forever, as many do. No one likes dried out chicken with the texture of sandpaper.  By   Stacey Leasca   First and foremost, Ina Garten is a national treasure, and we trust everything she says. So, when she says to undercook your chicken, it’s worth giving a go.  “No one wants to serve dry chicken, so these are my tips for flavorful, moist chicken breasts,” Garten captioned a recent Instagram video. “Cook the chicken with the skin on, undercook it slightly, and let it rest (and keep cooking) under a sheet of aluminum foil. You won’t believe what a difference this makes!”  Importantly, Garten noted it’s a good idea (we say critical) to have a meat thermometer handy if you want to attempt this for yourself.  “If you have a meat thermometer, take the chicken out when its internal temperature reaches 155 to 160 degrees,” she wrote. “It will keep coo

Parmesan Crusted Beef Recipe

  This is a great for dinner parties. Everything can be done in advance. Sear the meat, cook the sauce and spinach. Put everything on an oven safe serving plate or baking dish. The meat will finish cooking while everything else reheats.  Serves 4 (4) 4oz/115g pieces beef tenderloin  1 egg, lightly beat ½ cup/118ml toasted GF breadcrumbs ½ cup/118ml vegan parmesan cheese 1 teaspoon/5ml olive oil 2 cloves garlic, minced divided 4 whole fresh tomatoes, peeled seeded and chopped ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper 3 or 4 basil leaves, cut into thin strips ¼ cup/60ml white wine 2 tablespoon/30ml parsley, chopped 1 tablespoon plus 1 teaspoon/20ml butter 4 large handfuls of baby spinach 8 ounces/225g baby bella mushrooms, sliced Combine the egg, crumbs and cheese. Divide evenly pressing on the top of the tenderloin. In a large skillet over medium heat add 1 teaspoon/4ml oil, and sauté the beef 3 minutes on each one side. Turn and cook 2 - 3 minutes on the other for medium rare. Re

Half Brined Polish Pickles

We love pickles and are often experimenting with different tastes and flavours.  Recently we made some a new batch using no vinegar.  This method is brining them.  The longer they sit the more tangy they get. We also had some left over liquid from a previous batch with had vinegar.  We combined 2 different methods to create a 1/2 brined 1/2 pickled cucumber.  DELICIOUS!  We added fresh horseradish root because we found in Poland it is a common practice.  We had no grape leaves, so we substituted fresh bay leaves.  Both will keep the cucumbers crisp and crunchy.  The brine will get cloudy. Makes 10-16 half pickles 1 pound/500g small pickling pickles (5-6)* 1 cloves crushed garlic 1 thumb sized piece of fresh peeled horseradish root 1 teaspoon/5g yellow mustard seed Small handful fresh dill or 1 tablespoon/15ml dried dill weed 4 cups/1 liter water 1/4 cup/60ml white vinegar 1/4 cup/59ml/55g coarse sea salt OR 2 1/2 Tablespoons/37ml/41g table salt handful fresh dill or 3 tablespoons/45ml

Pad Thai With Pork Recipe

  6 ounces/170g, dry rice noodles 1 tablespoon/15ml dark sesame oil 1 tablespoon/15ml cornstarch 1 pound/450g thinly slice pork loin 1/4 cup/60ml Thai fish sauce 1/4 cup/60ml fresh lemon juice 3 tablespoons/45ml/39g light brown sugar 1/4 cup/60ml peanut oil (sub vegetable or sunflower oil) 4 cloves minced garlic 1/2 tablespoon dried pepper flakes (sub 1 red thai chili, minced) or to taste 1 green onion thinly sliced on the bias 3 large eggs, beaten 1 cup/184g fresh bean sprouts 1/2 cup/65g roasted peanuts, chopped 1 lime cut into quarters Small handful cilantro, chopped (we use flat leaf parsley) Soak rice noodles in a bowl of hot water for 40-45 minutes then drain. In a medium bowl whisk sesame oil and cornstarch.  Add pork and let marinate at least 15 minutes Mix together fish sauce, lemon juice and sugar in a small bowl. Place a wok or large skillet over medium high heat.   Add half of the peanut oil and heat to shimmering.  Add pork and cook about 2 minutes.  Remove pork to a plate

Provencal Asparagus Tartlet Recipe

With Spring just a couple of weeks away we thought we would get a jump on the celebrations.  This is quick and easy hors d’oeuvres, a great starter or even a light lunch.  We used a classic pate brisee  recipe for the crust but use what ever you are comfortable with. We did not include the dough recipe as we have shared it numerous times. 1 tablespoon/15ml olive oil 2 fresh garlic cloves, minced 1  medium shallot, minced 2 small tomatoes, peeled, seeded and diced 1 pound/450g fresh asparagus spears, trimmed and blanched and cut into one inch/2.5cm pieces 2 tablespoons/30ml capers 1 ½ tablespoons/22ml dry sherry Preheat a medium sized skillet  on medium heat until hot to the touch Add the olive oil, and heat for a 20-30 seconds Add the garlic, shallot, tomatoes, asparagus, and capers Cook for 3-4 minutes.  Add the sherry and cook for one minute Remove from heat and season with salt and pepper to taste Place mixture into precooked basil tartlet* and serve