Herman Milk Sourdough Starter
Submitted by JaimeC
Herman milk sourdough starter: a sweet, milk-based fermented batter that becomes the base for Amish friendship bread, cinnamon coffee cakes, and quick breads. Pass cups along to friends; the starter never runs out.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
5 daysThis is the legendary Herman starter, the Amish friendship bread base that traveled from kitchen to kitchen across America in the 1980s. Unlike a true wild-yeast sourdough that uses just flour and water, Herman is built on commercial yeast plus milk, flour, and a generous cup of sugar that ferments into a sweet, slightly tangy starter perfect for coffee cakes, quick breads, and the iconic Amish friendship bread.
The original tradition is to keep the starter alive by feeding it every 5 days, then dividing and passing cups along to friends along with a recipe. Hence the name: friendship bread. The starter never runs out as long as you keep feeding what you take.
Use a glass or ceramic bowl and only nonmetal utensils when working with the starter. The acidic ferment can react with metal, picking up off-flavors and a metallic taste over time. A wooden or silicone spoon is the right tool.
The initial 24 hour ferment at 70°F (21°C) is when the starter develops its characteristic sour-sweet aroma. Too cold and the yeast stalls; too warm (above 80°F / 27°C) and the starter ferments too fast and tastes harsh. Room temperature on a kitchen counter, away from drafts, is right.
Pro Tips
- Use whole milk for the richest, most tender starter. Skim works but the resulting baked goods are slightly drier.
- The starter should smell pleasantly sour and slightly yeasty after 24 hours, like Greek yogurt mixed with bread dough. If it smells off (like rotten eggs or paint thinner), discard and start again.
- Once refrigerated, stir daily for the first 5 days to redistribute the yeast and prevent a hooch (clear alcoholic liquid) from separating on top.
- After the first 10 days, you can stretch feedings to every 5 to 10 days. Just stir before using and feed before each removal.
Variations
- Use the starter as the base for Amish friendship bread, cinnamon-streusel coffee cake, or pancake batter.
- Replace the active dry yeast with 2 tablespoons of an existing sourdough starter for a more wild-yeast character.
- For dairy-free starter, use 2 cups of unsweetened oat or soy milk in place of the dairy. The texture changes slightly but the fermentation works.
Ingredients
Directions
In a large glass or ceramic bowl, combine 1 cup of the milk, 1 cup of the flour, the sugar and the dissolved yeast.
Using a non-metal spoon, beat until smooth and creamy.
Stir in the remaining 1 cup milk and 1 cup flour.
Cover with a clean kitchen towel and set in a moderately warm spot (about 70F).
Let stand for 24 hours, at which point the batter should smell pleasantly sour.
Transfer to a tightly covered glass or plastic container and place in the refrigerator.
Stir with a nonmetal spoon once a day for 5 days.
To use the starter, measure out what you need and let it come to room temperature.
Replenish it with equal parts of flour and milk, plus half a part of sugar.
For example, if you remove 1 cup of starter, stir in ½ cup flour, ½ cup milk, and ¼ cup sugar.
The starter may be stored in the refrigerator indefinitely, but flavor develops best when batter is used and replenished often.
Comments
My sister and I have had Herman for about a year, but when we take out 2 cups to make bread we've always just fed it with 1c. flour, 1c. milk, and 1/2 c. sugar as this is according to the recipe handed down to us by our mother. I am worse at caring for Herman than my sister, so he's gotten really sour smelling now..not at all a pleasant odor. So, I've decided to feed him a few times before I make bread/rolls. What is your thought on this matter, please?
Linda
Florence, MS
I have never tried sourdough starter, but have been seeing other people use it a lot, see if other people have some thoughts on this..