Summary

Ingredients

For the dough: (basic approach)

• 60 g wheat flour, type 550
• 40 grams sugar
• 100 ml milk
• 30 g buttermilk
• 0.5 teaspoon ½ a sourdough mixture other than starter

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

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Instructions

1. Hermann is a wheat sourdough. The addition of hermitage dough makes cakes juicier and stays fresh longer.
2. For the basic approach:
3. 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.
4. Cover the container with a lid and let it stand at room temperature.
5. 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.
6. Until the Hermann can be baked for the first time, he is cared for as follows:
7. 1st day: rest
8. 2nd day: stir
9. 3rd day: stir
10. 4th day: stir
11. 5th day:
12. 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.
13. Day 6: stir
14. 7th day: stir
15. Day 8: stir
16. Day 9: stir
17. 10th day:
18. 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.
19. 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).
20. 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.).
21. After thawing, the dough can be baked immediately, or it can be fed / propagated again for 10 days (starting on day 1).