Hermannteig – Ansatz und Pflege

Eventually a colleague told me about this dough called Hermann. This strange sourdough, that is living on and on by continuous care, getting better and better with time and allows to be baked every two weeks. Only catch on the thing – you got to find somebody caring one to give you a part of his. I badly wanted to try this one, but as this was the first time i heard about it i didn’t know anybody to ask. So i searched the web, found a recipe and tried it. And i really like it. So if you want to give it a try, too – here is my recipe:

Hermann Sourdough – Setup

1 Cup helles wheat flour (type 405)
1 Cup lukewarm water or milk
20g Sugar
20g fresh yeast

Mix the flour, sugar and water. Crumble the yeast to it, and mix again. Blobs don’t matter, the yeast will take care of them. Store it at a cool place in high jar, that is not completely closed, the fridge works great. After two days you start with the caring plan.

Hermann – Caring

On the first day Hermann needs to be fed with

1 cup flour
½ cup sugar
1 cup milk
or
1 cup flour
20g sugar
1 cup water
Hermann must be kept at a cool place in high jar, that is not completely closed, and needs to be stirred daily.
On the 5th day Hermann needs to be fed like on the first day
On the 10th day Hermann gets baked.
(If you keep the dough in the fridge, you can easily switch to a 14days period instead of ten)

Before baking, put one cup of the Hermann dough aside to start the next period with. For this Hermann dough it is again the first day.

If you decide to feed your Hermann dough the normal or the sweet way only depends on what you want to bake at the end of the 10 days.

The Hermann dough should always smell kinda fruity and bubble after stirring, then everything is fine.

If everything is fine Hermann should look like this:

By the way – i’m still looking for some recipes that don’t use additional baking powder or alike, so if you find something it would be great if you could leave me a message 🙂

 

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