Ingredients Jump to Instructions ↓

  1. 1 pack Dry yeast

  2. 1/2 cup Warm water

  3. 2 cups Luke warm water

  4. 2 cups Sifted flour

  5. 1 teaspoon Salt

  6. 1 tablespoon Sugar

Instructions Jump to Ingredients ↑

  1. Mix the following in a NON METAL BOWL WITH NON METAL UTENSILS!!! Mix the yeast and the first ½ c water together and let stand until "yeasty". Then sift the dry stuff together, and combine it with the yeast/water and the other 2 c of luke warm water. Mix well with a non-metal spoon and let stand uncovered at room temp for 3-5 days, covering only at night, and stirring 2-3 times a day. Remove 1 cup and start the ten day ritual, as below. With the remaining mix, add ½ c water, ½ c flour, and 1 t sugar. Let stand at room temp one day (until very bubbly). Store covered in fridge for up to 10 days for in recipes or as further starter.

  2. -day ritual (all done at room temp in non-metal bowl) Day 1--you receive "Herman" and do nothing Day 2--stir w/non metal (pref. wooden) spoon Day 3--stir Day 4--stir Day 5--add 1 c each of flour, sugar, and milk. Stir Day 6--stir Day 7--stir Day 8--stir Day 9--stir Day 10--"Herman is born!" Add 1 c each of flour, sugar, and milk. Stir well. Pour 1 C each into 3 containers. Give to friends/enemies with above instructions. Reserve one cup for reprocessing for yourself. The friend who gave me this starter recipe controls her batch by only adding ⅓ c of each ingredient on days 5 and 10. You can do this to prevent yourself from becoming overrun! The bread recipe below is a good solution to the starter, but you end up 50 lbs overweight and have a freezer full of loaves unless you learn to control the "Herman" or pass it on to friends. Amish Friendship Bread To Remaining Batch of "Herman" (after you remove the 3 cups and restart or pass them on) add the following. Remaining Herman ⅔ c oil 3 eggs 1 c nut/fruit of choice (applesauce, bananas, etc) 2 c flour 1½ t baking powder 1 c sugar ¾ salt ½ t soda 1 t cinnamon Mix well and bake at 350 45-50 min. Makes 2 loaves. File


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