Instructions for Growing Hermann Sourdough Without Yeast

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (basic approach)

For the dough: (on the 5th day)

100 g wheat flour, type 550
100 g suar
180 ml milk

For the dough: on the 10th day

100 g wheat flour, type 550
100 g suar
180 ml milk

Instructions

Hermann is a wheat sourdough. The addition of hermitage dough makes cakes juicier and stays fresh longer.
For the basic approach:
The basic approach only needs to be done the first time. To do this, put flour, sugar, milk and buttermilk in a bowl / can and stir to form a smooth dough. If you have, you can stir in half a teaspoon of another sourdough mixture (e.g. wheat ASG) as a starter, then the basic mixture acidifies faster.
Cover the container with a lid and let it stand at room temperature.
The batch should be stirred vigorously every 12 hours. After approx. 1-2 days (depending on the temperature) the dough will begin to ferment and form fine bubbles. The basic dough is now ready and can be put in the refrigerator.
Until the Hermann can be baked for the first time, he is cared for as follows:
1st day: rest
2nd day: stir
3rd day: stir
4th day: stir
5th day:
The dough is transferred to a larger container and fed with 100 g flour, 100 g sugar and 180 ml milk. Then it comes back to the refrigerator.
Day 6: stir
7th day: stir
Day 8: stir
Day 9: stir
10th day:
The dough is fed again with 100 g of flour, 100 g of sugar and 180 ml of milk. Now the Hermann is left to stand at room temperature for 12 hours. You now have 990 g of ready-to-bake dough.
Now the dough can be divided as desired. You can give away parts, freeze them or put them back in the fridge for the next baking (to make it ready to bake again, start again on day 1).
I usually bake 100 - 400 g (depending on the recipe). I put a portion (200 g) back in the refrigerator so that I can bake a new Hermann cake in 10 days. I freeze the rest in different portion sizes (100 g, 200 g etc.).
After thawing, the dough can be baked immediately, or it can be fed / propagated again for 10 days (starting on day 1).

Also Like

Sourdough Bread Without Yeast

The perfect sourdough bread without yeast recipe with a picture and simple step-by-step instructions. More...

Hermann Yeast Loaf

The perfect hermann yeast loaf recipe with a picture and simple step-by-step instructions. More...

Hermann

The perfect hermann recipe with a picture and simple step-by-step instructions. More...

Rye Bread Without Sourdough

The perfect rye bread without sourdough recipe with a picture and simple step-by-step instructions. More...

Mixed Bread Without Sourdough

The perfect mixed bread without sourdough recipe with a picture and simple step-by-step instructions. More...

Walnut Bread Without Sourdough

The perfect walnut bread without sourdough recipe with a picture and simple step-by-step instructions. More...

Sourdough Bread Without Kneading

The perfect sourdough bread without kneading recipe with a picture and simple step-by-step instructions. More...

Sufganiot Without Yeast

The perfect sufganiot without yeast recipe with a picture and simple step-by-step instructions. More...

Bread with Yeast and Ready-made Sourdough

The perfect bread with yeast and ready-made sourdough recipe with a picture and simple step-by-step instructions. More...

Yeast-Free Rye Sourdough for Bread

Sourdough for making rye bread at home. Ingredients Water – 300 ml Rye flour – 10 tablespoons. Directions Mix water with flour with a whisk and put in a warm place. And so every day, until a characteristic leavened smell appears. The prepared sourdough wi...

Christmas Hermann

The perfect christmas hermann recipe with a picture and simple step-by-step instructions. More...

Coconut – Hermann

The perfect coconut – hermann recipe with a picture and simple step-by-step instructions. More...

Hermann Bread

The perfect hermann bread recipe with a picture and simple step-by-step instructions. More...

Hermann – Guglhupf

The perfect hermann – guglhupf recipe with a picture and simple step-by-step instructions. More...

Dumplings with Rolls, Without Yeast

The perfect dumplings with rolls, without yeast recipe with a picture and simple step-by-step instructions. More...

Easter Cake (without Yeast)

Delicious Easter cake made from yeast-free dough. Ingredients Butter (softened) – 200 g Eggs – 3 pcs. Milk – 100 g Sugar – 150 g Flour – 250 g Baking powder – 1.5 teaspoon. Vanilla sugar – 1 teaspoon Dried fruits (or candied fruits) – 100 g * For decorati...