Instructions for growing a Hermann sourdough without yeast

Ingredients for 1 servings:

• 60 g wheat flour, type 550
• 40 g sugar
• 100 ml milk
• 30 g buttermilk
• ½ tsp starter from another sourdough starter
• 100 g wheat flour, type 550
• 100 g sugar
• 180 ml milk
• 100 g wheat flour, type 550
• 100 g sugar
• 180 ml milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

suitable for all my recipes that call for Hermann dough

Hermann is a wheat sourdough. By adding Hermann dough, cakes become moister and also stay fresh longer. For the basic starter: The basic starter only needs to be made the first time. To do this, put flour, sugar, milk, and buttermilk in a bowl/tin and mix until a smooth dough forms. If you have one, you can stir in half a teaspoon of another sourdough starter (e.g. wheat ASG) as a starter; this will help the basic starter ferment more quickly. Cover the container and let it stand at room temperature. The starter should be stirred vigorously every 12 hours. After about 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 refrigerated. Before the Hermann is ready to be baked for the first time, it is cared for as follows: Day 1: rest Day 2: stir Day 3: stir Day 4: stir Day 5: The dough is transferred to a larger container and fed with 100g flour, 100g sugar and 180ml milk. It is then returned to the refrigerator. Day 6: stir Day 7: stir Day 8: stir Day 9: stir Day 10: The dough is fed again with 100g flour, 100g sugar and 180ml milk. The Hermann is then left to stand at room temperature for 12 hours. You now have 990g of ready-to-bake dough. The dough can now be divided as desired. You can give some away, freeze it, bake it, or put it back in the refrigerator for the next time you bake it (to make it ready to bake again, start again from day 1). I usually bake 100–400 g (depending on the recipe). I put some (200 g) back in the fridge so I can bake another 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/multiplied again for 10 days (starting on day 1).