WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


  Herman Starter
(Amish Friendship Bread)
Ethel Degner, Wonewoc

1 pkg. active dry yeast
2 cups lukewarm water
2 cups flour

Use crockery pot, large glass jar, or plastic container as sourdough doesn’t like metal. Dissolve yeast in lukewarm water. Add flour and beat smooth. Let stand overnight at room temperature; about 48 hours, then refrigerate. Do not use hot water, it will kill the yeast. Do not use an air-tight container for Herman, he will blow his top–very messy. During the initial 5-day stay in the refrigerator, stir Herman each day. Be sure not to use a metal spoon. On the 5th day, feed him: 1/2 cup sugar, 1 cup flour, and 1 cup milk. Then stir daily for another 5 days. Then, and no sooner, Herman is ready to be an ingredient in a recipe. What you have after 10 days is 4 cups Herman (2 cups for a cake or other recipe, 1 cup to keep feeding for future baking, and 1 cup for a friend). Once Herman is ripe, you can put him in most anything. The 1 cup you save is to be fed on the 10th day, covered and refrigerated as if starting all over. Again, the 10-day cycle is followed with baking and dividing on the 10th day. This procedure may go on indefinitely if you choose. Herman will stay active as long as he is “fed” every 5th day and stirred daily.

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2011 Wisconsin Energy Cooperative News