Elizabeth A.S. Brooke

Crafting, traveling and everything in between.

Herman recipe

So it’s been a few weeks since I introduced you to Herman.

Herman
I haven’t enjoyed the loaves as much as I had hoped, but I decided to be patient as the starter developed more flavor with each feeding. I’m glad I waited!

This week’s loaf has been delicious. Not on its own, but as a sandwich. The bread is soft and has a slight buttery taste, thanks to the tablespoon of butter in it. It’s really noticeable when the bread is warm or toasted.

The first taste was Tuesday for breakfast – an egg, tomato and onion sandwich. Here’s a couple of slices:

Sourdough slices
This bread was made from this recipe, which I found on the All Recipes website. It makes two loaves so cut everything in half for one.

If you want to try your hand at making your own Herman, here’s the recipe (altered a bit for my preference):

Herman

2 cups flour

3 tbsp. sugar

1 tsp. salt

1 pkg. active yeast (equal to 2 1/4 tsp.)

2 cups warm water (no hotter than 110℉)

1. Mix all ingredients and cover bowl loosely with plastic wrap.

2. Allow mixture to sit out at room temperature for 3 days, stirring at least once a day.

3. After 3rd day, the starter is ready for baking bread. Store in refrigerator.

Feeding: Feed the starter every few days (I do it every 4-5 days or so) and after taking some of it to bake bread. To feed, remove 1 cup of starter and throw it out. Replace with 1 cup flour and 1 cup water. Stir and place in frig until next feeding.

If you are taking out starter to make bread, add in volumes of flour and water equal to what you removed. For example, if you take out 1 1/2 cups of starter to make bread, then add in 1 1/2 cups flour and 1 1/2 cups water.

Let me know how it turns out! I’d like to know what you call your sourdough starter.

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