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Cereals and bread from German-speaking countries
A very wet starter of flour, sugar, water and a little dry yeast is stirred daily for ten days and fed twice with flour, sugar and milk. On day 10 it is divided into portions; one is baked into a sweet cake, one is kept to start again, and the rest are given to friends with the instructions.
A short entry: the sources we found record only what is said here about Herman itself.
| Flour (starter)100 g | [oetker] |
| Sugar (starter)1 tbsp | [oetker] |
| Dry yeast1/2 sachet | [oetker] |
| Lukewarm water200 ml | [oetker] |
| Flour (feeds on day 5 and day 10)100 g + 100 g | [oetker] |
| Sugar (feeds on day 5 and day 10)150 g + 150 g | [oetker] |
| Milk (feeds on day 5 and day 10)200 ml + 200 ml | [oetker] |
| Starter | backslop (one portion of the finished starter begins the next cycle); first seeded with dry yeast |
Total time across the recorded steps: 8 days
What changes: Flour, sugar, dry yeast and lukewarm water are stirred into a thin batter
Use plastic or wooden bowls and spoons, not metal. Output: thin batter in a closed plastic bowl.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A very wet starter of flour, sugar, water and a little dry yeast is stirred daily for ten days and fed twice with flour, sugar and milk. On day 10 it is divided into portions; one is baked into a sweet cake, one is kept to start again, and the rest are given to friends with the instructions. Made in 6 steps over 8 days. The longest step, rest warm, then stir daily, takes 4 days (Dr. Oetker Schweiz). Baker's yeast, added as dry yeast does most of the fermenting.
| Main step | 4 daysReported[oetker] | Rest warm, then stir daily |
|---|
Herman is a sweet, milk-fed starter seeded with baker's yeast, run on a fixed 10-day schedule and passed on like a chain letter.
University extension advice calls raw milk unsafe and says to discard a starter that smells bad or shows orange or red spots or slime. Milk and eggs can support the growth of disease-causing bacteria, so a starter of water, flour, sugar and yeast is a safer choice than one with milk and wild yeast. After the first two or three days at room temperature, NDSU says most food safety experts advise keeping the batter refrigerated, and the US Amish recipe's ten days on the counter does not follow that. NDSU also says outbreaks have not been directly linked to modern friendship starters, but it still advises these precautions.
Hazards the sources name: Bacteria from raw (unpasteurised) milk or from eggs, such as Salmonella, if these are used.
Every number is labelled with how it is known. How this atlas is made
German Wikipedia says the name Hermann has been known in German-speaking countries since the 1970s at the latest, and that nothing reliable is known about the origin of the name. It says the starter is passed on by friends with a letter of instructions, the Hermann-Brief, a custom that arose around 1980 in the German peace and ecology movement and spread as a chain letter.
