Sourdough Starter “Herman” with Recipes for Biscuits, Rolls, Pancakes, and Pizza

Read this through to the bottom before mixing, because it has steps. I changed the recipe from the Original to just 2 c water total so it doesn’t end up quite as thin.

This can also be proofed in the Oven using your Proof program.
You will want to have a draft free area that is about 85°-100°.

This is food to feed Herman (the starter. I didn’t name it?) “Herman” meant German Sourdough starter.

HERMAN FOOD for after you have made your Starter:
1/2 c Sugar
1 cup Flour.
1 c Milk

When the Recipe calls for 1 pkg Dry Yeast (they never had rapid rise Back in the 70’s, so I don’t know how it would work so I just use regular)

To make the STARTER:
1 pkg Dry Yeast
1/2 c FILTERED Warm Water 80° to 100°
3 Tbsp Sugar.
2 c All Purpose Flour unbleached, unbromated, not organic, chemical free if you can.
1 tsp Salt.
1 1/2 c Warm Filtered Water (I changed the recipe from the Original because I want 2 c total warm water)

Dissolve Yeast in the 1/2 c warm FILTERED water . Let stand 5 minutes .

In large sized non metal bowl, combine the next 4 ingredients, (Sugar, Flour, Salt and 110° warm Water). Add yeast mixture and mix well. Cover loosely with Cheese cloth and let stand in a warm place (80-85°) free from draft For 72 hrs, stirring 2-3 times daily.

Place covered mixture in the refrigerator, stir daily….use within 11 days.

To use, remove starter from the refrigerator and let stand for at least an hour..stir well and measure out amount called for in the recipe. (You will need to keep about 3/4 c starter to mix the Herman food into ).
Replenish the 3/4 c remaining starter with Herman food. (Recipe above). Stir daily and use within 14 days.

This Sourdough can be frozen. To use take out of the freezer and allow to thaw at least 5 hours. It should be bubbly.

Biscuits:
Sourdough Biscuits

Oven 425°

2 1/2 c flour.
3/4 tsp salt.
1 tsp Baking Powder.
1/2 tsp Baking Soda.
6 Tbsp Butter softened.
1/2 c Buttermilk.
1 c Starter.
2 Tbsp Melted Butter to brush on top and bottom .

Combine the first 4 ingredients, and mix well. Cut in the 6 Tbsp butter, until mixture resembles coarse meal.

Combine Buttermilk and Starter, add to dry ingredients just until moistened (this is key), Turn out onto floured surface, and knead lightly by folding in half and gently patting, repeating 10-12 timesmake into biscuits Pat dough to about 3/4“ thick. Cut with biscuit cutter. Place close together on lightly greased baking sheet or into a pre slightly warmed greased Cast Iron pan. Cover and let rise in warm place (85°) free from drafts for about 30 min. Bake at 425° for 15-20 min or till golden brown and done. Brush tops with melted butter. Yeild: about 10 biscuits.

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FOR ROLLS:

Sourdough Rolls

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FOR PANCAKES:

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FOR PIZZA DOUGH:

Sourdough Pizza Dough. Bread Machine, with Pizza recipe