As of: February 28, 2024, 7:00 a.m
By: Sandra Keck
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Sourdough made easy with Hermann dough: simple ingredients, countless possibilities.
No matter whether it's a yeast plait or bread, it's always there.
Who remembers their first Hermann dough?
At school or kindergarten, he was the star alongside the fluffy Fanta cake and a glass of lemonade - a gift that was treasured and cared for with joy.
Because this inconspicuous dough made from flour and water has magical abilities: it can be used to conjure up wonderfully delicious cakes and breads.
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Hermann dough is a simple sourdough made from flour, water and yeast.
Unlike conventional sourdough, it doesn't need to be fed constantly.
Once made, it will keep in the fridge for several days to weeks as long as you check regularly.
The care is worth it, because countless delicacies can be conjured up from Hermann dough.
Whether you want to bake a simple yeast plait, a fruity cake or a hearty sourdough bread - the dough is suitable for everything.
For the basic recipe for Hermann dough you need these ingredients:
With a jar of Hermann dough in the fridge, you can conjure up numerous sweet and savory recipes at any time.
The basic recipe is here.
(Symbolic image) © Panthermedia/IMAGO
100 g wheat flour
1 tablespoon of sugar
150 ml water, lukewarm
1 teaspoon dry yeast (or a yeast-flour mix to preserve fresh baker's yeast)
Preparing the Hermann dough is simple and quick:
Mix all ingredients in a large, airtight container.
Seal and let the dough rise at room temperature for two days before resting in the refrigerator for another two full days.
Meanwhile, stir daily with a clean spoon.
Now feeding can begin.
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How to feed the Hermann dough?
Before answering the question “How”, first come the “Why?”: A Hermann dough is fed with flour and sugar/milk to activate the yeasts and lactic acid bacteria.
This means the dough remains active, aromatic and durable.
That's how it's done:
Take the dough out of the fridge.
Add two tablespoons of flour, one tablespoon of sugar and two tablespoons of lukewarm water/milk.
Mix everything well until a smooth dough forms.
Close the container again, put the dough back in the fridge and let it rest until the next feeding.
Repeat the process every five days, stirring daily.
The Hermann dough is then divided into four equal parts: one can be used directly into cake or bread (see below), the second can be fed again and the remaining two parts can be given away as a gift, beautifully packaged.
What can you make from Hermann dough?
The imagination knows no limits!
From sweet cakes to savory breads to fluffy lightning rolls.
The new buddy Hermann is always there and ensures an incomparable taste experience.
The Hermann dough is a real all-rounder!
Sweet Gugelhupf cakes are just as easy to make as savory versions.
(Symbolic image) © Pond5 Images/IMAGO
For a delicious Hermann cake you need these ingredients:
500 g Hermann dough
250 g flour
100g sugar
1 egg
1 packet of vanilla sugar
1 tsp cinnamon
100 ml milk
50 g butter, soft
1 pinch of salt
Preparation is uncomplicated, thanks to these step-by-step instructions:
Knead the Hermann dough, flour, sugar, egg, vanilla sugar, cinnamon, milk, butter and salt into a dough.
Place the dough in a greased loaf pan and let it rise in a warm place for about 1 hour.
Bake in a preheated oven at 180 °C top/bottom heat for 50 minutes.
Dust with powdered sugar if desired and enjoy.
Simple Tasty Tip:
The dough can be refined with apple pieces and raisins as desired.
With the Hermann dough you can conjure up delicious baked goods in no time at all that not only taste delicious, but also bring back memories of your own childhood.
It's best to try it out straight away and give a piece of nostalgia to friends and family.
Looking for more recipes?
In the PDF library at simply-tasty.de you will find a large selection of recipes that can be downloaded free of charge after successful registration.
The variety of recipes on offer invites you to take a look at the PDF library and find inspiration.
Discover numerous recipes in the Simply Tasty PDF library now.
The editor wrote this article and then used an AI language model for optimization at her own discretion. All information has been carefully checked. Find out more about our AI principles here.