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Herman Wheat 'N Honey Starter

1 cup whole wheat flour
1 cup white or unbleached flour or use all wheat flour if you prefer
2 cup milk
1/2 cup honey or brown sugar
1 tablespoon ginger
1/3 cup warm water
2 tablespoon dry yeast or 2 packages

Sprinkle 1 tbsp. Ginger and honey or brown sugar over the warm water.
Sprinkle yeast over this and stir. Let stand in warm place to double in size, approximately 10 minutes. Mix milk, honey or brown sugar, flours, and yeast mixture in a plastic bag or glass container, about the size of a 5 quart ice cream pail or a gallon size Pyrex jar. Stir, using only a wooden spoon as metal objects will retard Herman's growth. Leave the cover on loosely or place a glass plate over the top of the container so that Herman can breath.

Herman doubles, even triples at times of vigorous rising. Stand Herman over night in a warm place. Next day refrigerate, covered, and stir each day. This is very important with Wheat 'n Honey starter as more gases form in the bucket and are released during stirring. Formation of this gas may cause Herman wheat 'n honey starter to appear darker on top before stirring
each day. On the fifth day measure out 1 cup Herman to bake with and another cup to give to a friend if you wish, then feed the Herman you have left

1/2 cup whole wheat flour
1/2 cup white or unbleached flour or use all wheat flour if you prefer
1 cup milk
1/4 cup honey or brown sugar
1/4 teaspoon ginger

Stir well. Keep in refrigerator. From day five on you may bake with Herman any day you wish, always making sure you have one full cup left for feeding.
Feed Herman every five days. If you have a lot left, feed him only 1tbsp. Honey or brown sugar. If you have one cup or a little more left, add the same ingredients as you did on the fifth day. When you share a cup of Herman with friends they should feed Herman the same day he arrives the same ingredients listed above for the fifth day and continue the same as
above.

With care you should be able to continue a honey of a Herman for a long, long time.

1/2      cup buckwheat flour
1/2      cup all purpose flour
1/2      teaspoon salt
3/4      teaspoon baking powder
3/4      teaspoon baking soda
2         tablespoon honey or molasses
1         egg
3         tablespoon cooking oil
1/2       cup whole wheat Herman
3/4 to 1 cup milk

Mix all dry ingredients in a large bowl. Stir with wire whisk to mix well.
Add all other ingredients to a medium sized bowl and beat until well blended with a mixer. Stir into dry ingredients mixture, mixing only until moistened. Use 1/3 cup per pancake. Fry as sual.
Very good with maple syrup.

Herman Whole Wheat Applesauce Cake

1/2   cup white sugar
1/2   cup brown sugar, firmly packed
1/2   cup honey
1/2   cup butter
1/2   cup shortening ( solid)
1 1/2 teaspoon salt
2      eggs (2 large or 3 small)
1      cup whole wheat Herman starter
1 1/2 cup applesauce
1      teaspoon vanilla
1      teaspoon imitation rum, optional
1 1/3 cup white flour
1/2   cup whole wheat flour
3/4   teaspoon cinnamon
1/2   teaspoon allspice
1/2   teaspoon cloves
1/2   teaspoon soda
1     teaspoon baking powder
1     cup broken walnuts
1     cup raisins

You may use all brown sugar and honey if you prefer. You may wish to experiment using more whole wheat flour also. Cream together first 6 ingredients until light and fluffy. Add eggs one at a time, mixing thoroughly. Add Herman and applesauce, vanilla and rum flavorings. In
another bowl, mix all dry ingredients thoroughly with a wire whisk and fold into above mixture. Fold in raisins and nuts. Bake at 350 degrees for about 1 hour and 15-20 minutes in a greased and floured Bundt pan. Test with toothpick for doneness.

Herman Fruit Soup Starter (no refrigeration necessary)

1/3     cup warm water
1       tablespoon Or 1 packet dry yeast or ½ large yeast cake
1 1/2  cup or 1 (12 oz.) can squirt beverage
2       cup flour, unbleached, all purpose or part ( 1 cup) whole wheat flour, if desired
1-one pound can chunky mixed fruit and the juice
1       cup or 1 small can pineapple slices, well drained and cut into fourths. (may substitute
        drained peaches here or crushed pineapple and juice)
1/2    cup or 1 small jar maraschino cherries, drained with no stems ( may substitute drained
        mandarin orange sections here)
2 3/4 cup sugar

Mixing instructions: one bowl method.  Pour warm water into the bottom of a casserole, sprinkle yeast over water and allow to stand until frothy, about 10 minutes. Stir in other ingredients
in order given. Cover.

1.  Place in a warm spot, such as top of refrigerator or on counter top nearest stove.
2.  Stir every day for 10 days. Then on any day after give 1 1/2 cups starter, equal
     parts of fruit and juice to a friend along with instructions and recipes. Take out
     1 1/2 cups to bake with yourself. Then:
3.   Feed what is left using same recipe as for starting except omit yeast, and 1/3 cup
     water. At times, if starter is too juicy, you may also omit squirt beverage. After
     feeding fruit starter you may bake with it after the fifth day.
4.   Repeat steps 1,2, and 3 over and over again.
5.   You may divide starter into 1 1/2 cup portions and freeze for later use. Just thaw and
      bake.
6.    When draining cans of fruit, reserve and freeze juice for later use in glaze or syrup
      recipes.

Friendship Starter And Cake

Stir daily for 10 days-
1 1/2     cup starter
2 1/2     cup sugar
1- #2 1/2 can peaches, cut in chunks and juice

Add and stir daily for 10 more days-

2 1/2    cup sugar
1         can fruit cocktail and juice
1         jar  maraschino cherries and juice

Add and stir daily for 10 more days-

1       can chunk pineapple and juice
2 1/2  cup sugar

Cake
1        white or yellow cake mix
2/3     cup oil
4       eggs
1       box instant pineapple or lemon pudding mix
1 1/2  cup fruit starter
1       cup nuts

Mix all together and bake in Bundt cake pan for 40-50 minutes.

Day 1.
Mix 1 cup all purpose flour, 1 Cup sugar and 1 cup milk in lg. glass or ceramic bowl, zip-lock bag or jar, using a wooden or plastic spoon.  Cover loosely with plastic wrap and let stand at room temp. Refrigerate if room is very warm.

DAYS 2-5:
Leave alone while mixture bubbles and works.

DAY 6:
Stir ONCE.

Day 7:
Mix 1 cup each-flour, sugar and milk, then stir into starter.

DAYS 8-9:
Stir ONCE each day.

DAY 10:
The starter is ready to use for baking and/or giving away.  Feed with a mixture of 1 cup each flour, sugar and milk after removing amount needed.

DAY 1:
Mix 1 pkg. active dry yeast [don't use fast-rising] with 2 cups warm(105-110 degrees) water.  Cover loosely with plastic wrap and let stand at room temp.  Refrigerate if room is hot.

Days 2-4:
Stir once each day.  * mixture will not be too active *

DAY 5:
Mix 1 cup each: all purpose flour, sugar and milk, then stir into starter.

DAYS 6-9:
Stir once each day.

DAY 10
Starter is ready to use.  Feed with mixture of 1 cup flour, sugar and milk before or after removing amount needed. Continue Basic information-When your starter is ready for baking, remove amount needed for the recipe, PLUS 1 cup to give a friend.  (you need to have at least 1 cup remain for yourself.)    Whenever you wish you can remove some for baking/gifts.  Always leave at  least 1 cup.  Continue feeding every 5th day.  For a stronger flavor,  remove  first, then feed.  For milder baking, feed, then remove. Every 30 days, transfer to temporary container and wash and scald original container before returning starter to it. If you will be
away or won't be baking for a month or more, you can  freeze starter in ziploc bag up to 6 weeks.  Don't feed before freezing.  After thawing,feed and wait a few days for bubbles to form before using  starter.  During hot weather, keep starter covered with plastic wrap in refrigerator.  Bring to room temp before using.  Continue feeding/stirring  schedule while
refrigerated.

NEVER use metal bowls or stirring spoons.  Metal kills the natural yeast action!  If your starter ever has an unpleasant or very strong yeasty smell, you should be safe and toss it and start over.

Amish Friendship Bread
[Squeeze Bread]

DAY 1-  This is the day you have received the batter.    DO NOT squeeze the batter on this
           day.  [Also  DO NOT refrigerate.]

DAY 2   Squeeze the bag [ Release all the Air]

DAY 3   Squeeze the bag [ Release all the Air]

DAY 4   Squeeze the bag [ Release all the Air]

DAY 5   Squeeze the bag [ Release all the Air]

DAY 6   Add 1 cup Self Raising flour, 1 cup sugar and 1 cup milk

DAY 7   Squeeze the bag [ Release all the Air]

DAY 8   Squeeze the bag [ Release all the Air]

DAY 9   Squeeze the bag [ Release all the Air]

DAY 10  In a  large [non- metal] bowl, combine batter with:
           1 cup Self Raising Flour, 1 cup sugar and 1 cup milk.
           Mix with a wooden spoon.

In a 1 gallon zip-lock bag make 4 Starter Bags.  Pouring 1 cup of batter into each bag.   Keep one for yourself and give the other 3 away. to three friends.

Instructions to make the bread [cake]

To the 1 cup of Starter left add
1       cup oil
3       eggs
1/4     cup sugar
1       teaspoon vanilla
2       teaspoon cinnamon
2       cup self raising flour
1       box vanilla pudding

Mix well in a mixer or by hand until well mixed.   Grease two loaf pans and sprinkle sugar and cinnamon instead of flour.   Pour batter into the pans. Sprinkle with sugar and cinnamon on top as well. Bake at 325' for 1 hour.

optional:

1.      Sprinkle 1 cup pecans over the top before baking
2.      Chocolate pudding, Almond extract and chocolate chips
3.      Butterscotch, butterscotch extract and butterscotch chips
4.      Coconut pudding, Rum and toasted coconut inside and/or out
5.      Lemon pudding, Lemon extract and 1/2 cup poppy seeds inside and/or out
6.      Pumpkin [1 can], vanilla extract [omit the milk] pumpkin pie spices and 1/2 cup nuts
         inside or/end on top.

Friendship Banana Bread (Makes 2 loaves)
2       cup flour
1 1/2   teaspoon baking soda
1       teaspoon salt
1/4     teaspoon ground nutmeg
1/2     cup chopped nuts (optional)
2/3     cup softened butter
3/4     cup sugar
1/2     cup packed brown sugar
1       teaspoon vanilla
2       large eggs
1 1/2   cup mashed ripe bananas (usually about 3 bananas)
1/2     cup friendship or friendship yeast starter

Preheat oven to 350.
Grease two 9x5x3 loaf pans. In lg. bowl, stir together dry ingredients and set aside. In second lg. bowl, beat butter and sugar until fluffy. Mix in vanilla and brown sugar. Beat in bananas,  eggs and starter until blended. Stir into dry ingredients until just  moistened.  Pour into pans. Bake 45-50 minutes. Cool IN pans 10 minutes,  then remove and cool completely on wire racks.

Friendship Zucchini Bread (Makes 1 loaf)
2       cup flour
1       teaspoon salt
1       teaspoon baking soda
1/2     teaspoon baking powder
1/2     teaspoon cinnamon
1/2     teaspoon nutmeg
1/2     cup starter
1       cup sugar
1/2     cup brown sugar
1/2     cup vegetable oil
2       large eggs
1       teaspoon vanilla
1       cup shredded zucchini

Preheat oven to 325.
Grease and flour 9x5x3 loaf pan and set aside. In lg. bowl, stir together dry ingredients and set aside. In second lg. bowl, mix starter, sugar, brown sugar, oil, eggs and vanilla until just blended.

Add zucchini and stir well. Mix into dry ingredients until just moistened.  Pour into pan. Bake 50-60 minutes. Cool in pan 10 minutes, remove and cool completely on wire rack.

** If desired, add 1 cup chopped nuts or 1 8-oz can crushed pineapple, well drained (or both) when stirring in the zucchini. bake 55-65 minutes, if adding pineapple.
        I've used the last recipe W/nuts and pineapple and it is excellent!

Friendship Pudding Bread (makes 2 loaves)

Mix:
1/3     cup sugar and 1 t cinnamon-set aside Combine
2       cup flour
1       teaspoon cinnamon
1       pkg. (3.4-oz) instant vanilla pudding and pie filling
1       teaspoon baking powder
1/2     teaspoon baking soda
1/2     teaspoon salt
1       cup starter
3/4     cup vegetable oil
3       large eggs
1/2     cup milk
1       teaspoon vanilla
1/2     cup chopped nuts (optional)

Preheat oven to 350.
Grease and flour 2 loaf pans. In medium bowl, stir  together flour, pudding mix, 1 tsp cinnamon, baking powder, soda and salt.  Set aside.

In lg. bowl, mix starter, oil, eggs, milk and vanilla. Stir in flour mixture until moistened. Stir in nuts. Pour into loaf pans.  Sprinkle tops with sugar-cinnamon mixture. Bake 35-45 minutes. Cool in  pans 10 minutes, then remove and cool completely on wire racks.

2       raw potatoes grated in bottom of the SourDough Pot.
1       yeast cake, diluted in 2 cup warm water
2       tablespoon sugar
Flour enough to make a smooth, creamy batter.

Beat well. Get all the lumps out at this time so it is not necessary to remove any flour lumps later when ready to use the Starter. Cover. Place SourDough Pot on shelf in a warm spot, free from draughts.  This starter takes longer to start working,but in a week it will be bubbling.

To put it all together: Take 1/2 cup flour (preferably whole meal rye), mix to paste with 1/4 cup water in a 1 cup size container. Cover and leave for 24 hours at 70 - 80F.

Throw away half of the mixture, and refresh with another 1/2 cup flour and 1/4 cup water, cover and leave for 24 hours as before. Repeat. By now, the starter should show bubbles. If using rye, start using regular white flour after the third or fourth feed. Now you have a
starter which you keep alive indefinitely by regular feeding.

1       cup skin milk
3       tablespoon Low fat Unflavored yogurt

Mix and let set overnight on the counter in a warm place. Mix in 1 cup flour set on counter in warm place for 5 days. Must mix in a jar, not plastic also do not use a metal spoon. Put in refrigerator, to use take out 24 hours before using. To replenish warm 1 cup of milk and add 1 cup of flour.
 

The easiest way to start a "SourDough Pot"

2       cup thick potato water
2       tablespoon sugar
2       cup flour (more or less)
1/2     teaspoon yeast (optional)

Boil Potatoes with jackets on until they fall to pieces. Lift skins out; mash potatoes making a puree. Cool. Add more water to make sufficient liquid, if necessary. Richer the potato water, richer the starter. Put all ingredients into Pot. Beat until smooth creamy batter. Cover. Set aside in warm place to start fermentation. * Use yeast only to speed action.

Combine in large mixing bowl:
2       cup             flour
1       teaspoon        salt
3       tablespoon      sugar
1       envelope        dry yeast
Stir in 2 cups very warm water until a smooth paste forms.

Cover with clean cloth. Let stand in warm place (85) to sour and bubble for 2 or 3 days. Stir
twice each day. (Keep starter in large jar or container, partially covered to allow gases to escape in refrigerator) Stir down each day. When ready to bake cake use 2 cups starter and give one cup to a friend along with the recipe.

Day 1:
When a friend gives you the batter starter, place in large bowl, stir down and cover loosely with waxed paper.  Leave on counter.

Days 2,3,4:
Stir batter until smooth. Let set.

Day 5:
add
1       cup             flour
1       cup             sugar
1       cup             milk
stir until smooth

Day6,7,8,9: stir batter until smooth, Let set.

Day 10:
add
1       cup             flour
1       cup             sugar
1       cup             milk
Stir until smooth.
Then take out 3 cups of batter and give one cup each to 3 friends with the following directions.
add to batter:
2/3     cup vegetable oil
1       cup sugar
2       teaspoon baking powder
3       eggs
2       cup flour
1/2     teaspoon salt
2       tablespoon vanilla
1 1/2   teaspoon cinnamon
1 1/2   teaspoon soda
stir really well.

Add any or all of the following
1       cup             chopped nuts
1       cup             apples
1       cup             raisins
bake at 350 45-55 minutes in a floured tube pan.
 

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