Hermann Basic Recipe
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (basic dough)
- 0.5 ½ point yeast (dry yeast)
- 1 tablespoon sugar
- 200 ml water
- 100 grams flour
For the dough: (day 5)
- 150 grams sugar
- 100 grams flour
- 200 ml milk
For the dough: (day 10)
- 150 grams sugar
- 100 grams flour
- 200 ml milk
Print Recipe
Pin Recipe Instructions
- Put the sifted flour in a bowl with a lid.
- Add sugar, yeast and water and stir everything with a wooden spoon. Let the dough stand in a warm place for two days with the lid closed. Stir the dough every now and then.
- Then put the dough in the refrigerator for 24 hours.
- Now you have a dough as if you had been given it. And this is how you continue:
- Store dough in the refrigerator.
- Day 1: Let rest
- Day 2: stir
- 3rd day: stir
- 4th day: stir
- 5th day: feeding. Put Hermann in a larger container and mix with 150g sugar, 100g flour and 200ml milk.
- Day 6: stir
- Day 7: stir
- Day 8: stir
- Day 9: Stirring
- Day 10: feeding. Mix Hermann with 150g sugar, 100g flour and 200ml milk.
- Then divide the dough into 4 parts.
- What you do with the 4 parts of Herman is up to you. You can give up one or more parts, bake, freeze or continue growing. For breeding you start again on day one, otherwise you can simply freeze Hermann or bake a cake out of it.
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