Herman sourdough starter and recipes

It’s Tuesday again!  Know what that mean?  It’s time for another installment of my mother’s charming booklet called Herman’s Helpmates! Read on for a history lesson, a recipe for “Overnight Herman” (a quicker growing starter than the one in my previous post), and a recipe  for
Spice Herman Cake.

Click here to see past posts on the wonderful sourdough starter and recipes called Herman!

In my mother’s words:

As I searched out recipes suited to Herman, I came across bits and pieces from his past.  Sourdough starter (hereby known as Herman) was originally a pioneer method of leavening bread.  After commercial yeast was invened, Herman began to disappear in the mainland states.  Miners, headed for the gold fields in Alaska, however, kept Herman alive because he worked so well for them while they were isolated on their claims.  They ate so many baked products leavened with Herman that the prospector, himself, was called a Sourdough.  One old Sourdough warns:  If Herman turns orange, he is not spoiled; but if he turns green, he must be discarded.  While there are many variations of sourdough starter, there is only one Herman.  He is a slightly sweeter version of some of the others I’ve come across.

Overnight Herman:

This is just one of the many variations I mentioned and I use it when I “just can’t wait” the 5-10 days it takes Herman to grow.  He is Herman’s poor relation.  (He’s not as rich as Herman because he has no sugar and he’s fed water instead of milk.)  He can be interchanged with Herman in any of the recipes as long as you remember to adjust the sugar.

To START Overnight Herman:  This step is only done once.

• Mix: 2 C flour, 1 pkg yeast, and 2 C warm water.   Place in a warm place overnight.
  
• In the morning put 1/2 C in a scalded pint jar with a tight cover and refrigerate for future use.  The rest is to use in your favorite recipe.

To USE Overnight Herman:

• Always “set the sponge” for Overnight Herman the night before by placing 1/2 C Overnight Herman starter in a medium size bowl.
• Add 2 C flour and 2 C warm water.  Beat well and set in a warm place to develop overnight.
• In the morning, Overnight Herman will have gained half again his blulk and be covered with air bubbles.  He will have a pleasant yeasty odor.
• Don’t forget to put away 1/2 C for next time, if desired.

Spice Cake Herman:

• 1/2 C lard
• 1 C sugar
• 2 C Herman
• 1/2 C chopped nuts
• 1/2 C chopped raisins
• 2 C flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg

Method:

• Cream lard, add sugar and cream well together.  Add Herman and sifted dry ingredients.  Add nuts and/or raisins.
• Pour into greased cake pan and sprinkle with sugar.
• Bake at 350 for 35 minutes or until done.

Tell me how your Herman baked goods are!  I’d love to hear from you!