SOUR DOUGH STARTER



1 package dry yeast

2 cups lukewarm water

2 cups unbleached flour



Sprinkle the yeast onto the lukewarm water preferably bottled spring water,
so those odd chemicals are not introduced. Stir in the flour.



This mixture must be stirred together in a very clean pottery, glass or
enamel container. DO NOT USE METAL OR PLASTIC. Stir with a wooden spoon
and for convenience, leave the spoon in it, because the mixture must stand
uncovered, in a warm room for two day and be stirred once in a while.



After 48 hours, divide the slightly bubbly sour smelling starter into tow
non-metal, no-plastic containers. Into each stir one-cup flour, one-cup
milk and ¼ cup sugar.



The starter may stay in your refrigerator two or three weeks with refeeding,
but no longer or you'll have to give Herman a funeral. If you do not use
it, keep it alive by dividing and feeding. Either throw out half and feed
what's left or feed each half and gives some away. WARNING: You must never
get down to less than 1 cup of starter.



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Herman Cinnamon Rolls





1 cup sour dough

1 cup flour

1 teaspoon baking powder

½ teaspoon salt

1/3 cup margarine or oil



Do not let dough rise. Roll out and cover with butter, sugar and cinnamon.
Roll up like jellyroll and slice. Make sure pan is greased and floured, and
place rolls side by side with little room around the pan. Bake at 350
degrees for about 20 minutes, ice while hot. Makes 14-15 rolls.







Herman Cookies



1 cup sour dough

1 cup flour

¼ teaspoon salt

¾ teaspoon baking soda

½ cup sugar

1 egg

1/3 cup oil

1 teaspoon vanilla



If this turns out too sticky, add up to ½ cup flour. Bake at 350 degrees
for 10-12 minutes.







BASIC HERMAN COFFEE CAKE



When you have fed Herman that 1-cup flour, 1-cup milk and ½ cup sugar as
mentioned earlier, count that as day 1. Stir Herman every day and keep him
refrigerated. On the fifth day, feed Herman again with the above
ingredients. On the 10th day, separate Herman, give 1 cup away and keep one
for yourself. To 2 cups of Herman, add



2 cups flour

2 eggs

2/3 cup oil

2 teaspoons baking powder

1 cup sugar

¾ cup milk

½ teaspoon soda

½ teaspoon salt

1 cup any kind of fruit or chocolate chips or nuts

Topping:

½ tablespoon flour

1 cup brown sugar

½ teaspoon cinnamon

¼ cup oleo (melted)

Crumble these 4 ingredients over the top of the batter, Bake at 375 degrees
for 30-4- minutes in a greased and floured 9X13 inch pan.











HERMAN CHOCOLATE CAKE



1 cup sour dough

1 cup sugar

1 cup shortening

2 eggs

1 cup milk

2 cups flour

1 teaspoon vanilla

½ teaspoon cinnamon

3 squares unsweetened chocolate

½ teaspoon salt

1 ½ teaspoons baking soda



Cream sugar and shortening until light and fluffy. Add eggs. Stir in
Herman, milk, vanilla, cinnamon and blend until smooth. Add melted
chocolate and beat with mixer for 2 minutes. Mix salt and soda and sprinkle
over batter. Fold gently. Stir in flour until batter is smooth. Pour into
three greased and floured 8 by 9 inch cake pans, or one 13 x 9 by 2 inch pan
and bake at 350 degrees 20-25 minutes for 8 by 9, or 30-35 minutes for the
13 by 9 by or until it tests done.



(NOTE: There are rumors about that you can freeze Herman sour dough, if you
do not have time to bake him right away on Day 10. One can only find out by
trying it.)





































Sesame Sour Dough Bread





This is the french bread recipe with a couple of additions and
substitutions.



2 big or 4 small loaves



1 ½ cups warm water

1 package dry yeast

1 cup sour dough starter

Put the warm water in a large glass or pottery bowl and sprinkle the yeast
on it. Mix in the starter and allow it to rest at least 10 minutes or more.



2 cups flour

2 teaspoons salt

1 cup toasted sesame seeds

½ cup wheat germ.

2 tablespoons honey



Stir these vigorously into the above mixture with a wooden spoon for several
minutes. Add more flour, stirring in an amount that your strength and
batter allows. It should be more of a sponge than stiff dough. Cover this
dough, mixing spoon and all, with a towel and let rise in a warm place until
double in bulk (2 hours or more).



1 cup flour

½ teaspoon soda



Mix these together and stir into the above mixture when it has risen. This
is the most important step, don't forget it!!!!!!



Turn dough onto a well-floured kneading board. Leave it for 10 minutes.
Then knead for about 10 minutes until it's nice, springy stiff dough. Cut
into 2 or 4 equal parts with a sharp knife. Shape into butter loaves with
hands. Make 3 diagonal slashes in loaves with knife. Let rise until
doubled (1 hour or more) Bake in preheated 400 degrees F oven, 20-25
minutes.















Herman Muffins



1 cup sour dough

½ cup water

4 teaspoons oil

2 cups flour

1 teaspoon salt

1 teaspoon soda

Mix together and bake at 350 degrees for 10-15 minutes. They turn out like
biscuits. Very good warm, but not so tasty cold.





Old West Biscuits



Remove 1 cup of Sourdough starter from refrigerator 30 minutes before
preparing this recipe. Replenish the starter as directed.



2 cups unsifted all-purpose flour

3 tsp. baking powder

1 tsp. salt

¾ cup shortening

1 cup sourdough starter

1/3 cup milk



Combine dry ingredients. Stir to blend. Cut in shortening with pastry
blender until mixture looks like coarse meal. Add Sourdough starter and
milk. Stir with fork until dry ingredients are moistened.



Turn out dough onto lightly floured board. Knead gently about 20 times.
Roll dough to ½ inch thickness. Cut with floured 2-½ inch biscuit cutter.
Place on ungreased baking sheet. Bake at 450 degree for 10-12 minutes or
until golden brown

Makes 1 dozen biscuits.





















Sour Dough Biscuits or Buns



1 ½ cups all-purpose flour

1 teaspoon salt

¼ cup butter or margarine

1 cups sourdough starter

½ teaspoon baking soda



Measure the flour, salt, and fat into a mixing bowl. With a pastry blender
or tips of the fingers, rub in the fat until the mixture is the texture of
cornmeal. Measure the sourdough starter, stir in the soda, and add to the
flour. Stir to combine. Turn out on a lightly floured surface and knead
until smooth. If the starter is quite thick, add a little water, about a
teaspoon at a time, to the mixture. When the sough is smooth, roll or pat
out, and cut with a floured cutter into rolls. Or pinch off pieces of dough
and roll or pat out into rounds about 1 ½ to 2 inches in diameter.





Sour Dough Pancakes



1 cup sour dough starter

1 cup flour

1/3 cup milk

1/3 cup warm water



Mix together, cover and allow to stand at room temperature overnight.
(Remember to feed the starter and take 2 eggs out of the refrigerator.)



2 eggs (room temperature) well beaten

2 tablespoons corn oil

2 tablespoons sugar

1 teaspoon salt

1 teaspoon soda



Mix together in morning and stir into the above mixture, rest a bit and then

Bake on hot griddle.

















Sour Dough Bread



1-cup lukewarm water or potato water

1 tablespoon sugar

2 tablespoons melted butter

1 tablespoon or more salt

1 cup sourdough starter

¼ teaspoon baking soda

4 ½ cups (about) all-purpose flour



In a mixing bowl, stir together the lukewarm water or potato water, sugar
butter and salt. Measure the starter, mix in the soda, and stir into the
water mixture. Gradually beat in the flour to make a very stiff dough.
Turn out onto a floured surface and knead in about ½ cup more flour to make
smooth satiny dough. Put back into the bowl; brush the top of the dough
with melted butter or margarine. Cover with a cloth, was paper or foil and
let stand in a warm place until doubled in bulk. Again turn out on a
lightly floured surface. Cut the dough in half and shape into two loaves.
Let stand in a warm place until the loaves are double in bulk. Carefully
place in a preheated 375-degree oven and bake about 40 minutes or until
loaves shrink from the sides of the pan. Turn on a rack to cool















































Sourdough French Bread



2 big or 4 small loaves



1 ½ cups warm water

1 package dry yeast

1 cup sour dough starter

Put the warm water in a large glass or pottery bowl and sprinkle the yeast
on it. Mix in the starter and allow it to rest at least 10 minutes or more.



2 cups flour

2 teaspoons salt

2 teaspoons sugar

Stir these vigorously into the above mixture with a wooden spoon for
several minutes. Add more flour, stirring in an amount that your strength
and batter allows. It should be more of a sponge than stiff dough. Cover
this dough, mixing spoon and all, with a towel and let rise in a warm place
until double in bulk (2 hours or more).



1 cup flour

½ teaspoon soda



Mix these together and stir into the above mixture when it has risen. This
is the most important step, don't forget it!!!!!!



Turn dough onto a well-floured kneading board. Leave it for 10 minutes.
Then knead for about 10 minutes until it's nice, springy stiff dough. Cut
into 2 or 4 equal parts with a sharp knife. Shape into butter loaves with
hands. Make 3 diagonal slashes in loaves with knife. Let rise until
doubled (1 hour or more) Bake in preheated 400 degrees F oven, 20-25
minutes.