does any one have the recipe for a baked bread that uses a "stater" instead of yeast?

Answer 1

Herman Sourdough Starter
Prep Time: 30 Minutes
Ready In: 6 Days 22 Hours 40 Minutes
Yields: 8 servings

"This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It will take 15 days for the starter to mature and be ready to use the first time you make it."
INGREDIENTS:
2 1/4 teaspoons active dry
yeast
2 cups warm water (110
degrees F/45 degrees C)
2 cups all-purpose flour
1/4 cup white sugar
1 cup white sugar, divided
2 cups all-purpose flour,
divided
2 cups milk, divided

DIRECTIONS:
1. In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a warm place overnight.
2. The next day, stir and refrigerate.
3. Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
4. Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days.
5. On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days.
6. On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.)

Answer 2

Bread could be made using baking powder in decision to yeast . this version would not require increasing time , so it may pass from blending bowl to oven and be finished in 40 5 minutes to an hour finding on the recipe . The Fannie Farmer cookbook has numerous rapid bread recipes

Answer 3

I think you mean Starter, which is a piece of raw dough from the days before bread making, a piece of dough is pulled off the mix, refrigerated and used with the new dough, you still need yeast everyday, it is just a way ofcontributing a sourdough flavour to the bread , kind of like ageing cheese, a continuation, some bakers keep their starter for years (a piece of raw dough pulled off the batch everyday and used in the next days bread dough)

Answer 4

1 c Sourdough starter
2 1/2 c Flour
2 c Warm water
3 3/4To 4-1/4 C flour
3 tb Sugar
1 t Salt
1/4 ts Baking soda
3 tb Vegetable oil
Cold water

Mix 1 st 3 ingreds. in 3 qt. glass bowl with wooden
spoon until smooth. Cover; let stand in warm,
draft-free place for 8 hours. Add 3-3/4 C flour,
sugar, salt, baking soda and oil to the mixture in
bowl. Stir with wooden spoon until smooth and flour is
completely absorbed. (Dough should be just firm enough
to gather into a ball. If necessary, add remaining 1/2
C flour gradually, stirring until all flour is
absorbed.) Turn dough onto heavily floured surface;
knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn greased side up. Cover;
let rise in warm place until double, about 1-1/2
hours. (Dough is ready if indentation remains when
touched.) Punch dough down; divide into halves. Shape
each half into a round, slightly flat loaf. Do not
tear dough by pulling. Place loaves in opposite
corners of greased cookie sheet. Make three 1/4" deep
slashes in each loaf. Let rise until double, about 45
minutes. Heat oven to 375. Brush loaves with cold
water. Place cookie sheet in center of oven; it should
not touch the sides of the oven. Bake, brushing
occasionally with water, until loaves sound hollow
when tapped, about 50 minutes. Remove from cookie
sheets; cool on wire racks.

Be sure to let dough rise completely both times - it
might take longer than the estimated times given.

Answer 5

Just do an internet search for sourdough starter. There are several versions available. Try a few until you decide which one you like best.

Answer 6

No "stater," but most sourdough recipes call for "starter."

Answer 7

Do you mean a "starter"? Most bakeries have it, that's how they bake their breads, especially sour dough.

Answer 8

It's called friendship bread, but the receipe is at home.

Answer 9

This is a very old, tried & true, favorite recipe of my sister's. Enjoy!

“HERMAN” SOURDOUGH STARTER
A sweet sourdough-starter known as “Herman”. There are a number of things that can be made from it. DO NOT USE METAL UTENSILS OR BOWLS! It will take 15 days for the starter to mature & be ready to use the first time you make it. After that it can be ready for use every 10 days. Prep Time: approx. 30 min. Ready in: approx. 166 hrs, 40 min. Makes 4 cups. Serves 8.

2 1/4 tsp. active dry yeast
2 c. flour
2 c. warm water (110 degrees F. or 45 degrees c.)
1/4 c. white sugar
1 c. white sugar, divided
2 c. flour, divided
2 c. milk, divided

1.) In a large glass or plastic container (qt. jar), dissolve the yeast in warm water. Stir in the flour & sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely, & store in a warm place overnight.

2.) Next day: stir & refrigerate.

3.) Stir once each day for the next 4 days. On the 5th day, stir, & then divide in half. Give half away with feeding instructions.

4.) Feed starter with:
1/2 c. white sugar
1 c. flour
1 c. milk

Stir until smooth. Cover & place in refrigerator. Stir once each day for next 4 days.

5.) On the 10th day feed again with:
1/2 c. white sugar
1 c. flour
1 c. milk

Return to refrigerator & stir once each day for the next 4 days.

6.) On the fifteenth day it is ready to be used for baking.
Reserve 1 c. of the starter in the refrigerator, & continue to follow the stir & feed cycle (Stir once a day for 4 days, stir & feed on the 5th day, ready for use on the 10th day.)

**********************************
HERMAN BISCUITS
This is a great biscuit recipe for using the Herman sourdough starter. Prep Time: approx. 15 min. Cook Time: approx. 30 min. Ready in: approx. 2 Hrs. Makes 1 dozen (12 servings).

1 c. Herman Sourdough Starter
1 c. flour
1/4 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/4 c. oil

Preheat oven to 350 degrees F. Bring Herman Starter to room temperature. Stir together flour, baking soda, baking powder & salt. Stir flour mixture & oil into Herman Starter. It will form a soft dough. On a lightly floured surface knead dough until smooth. Pinch off small pieces of dough & shape into balls OR roll dough out & cut with a biscuit cutter. Place biscuits onto a greased baking sheet, cover & let rise in a warm place for 1 hour. Bake about 30 min. or until golden. Serve warm.

**************************************
HERMAN CINNAMON ROLLS
Another recipe for the Herman Sweet Sourdough Starter in case you're having trouble giving it away! Try finishing these rolls with your favorite glaze!

Prep Time: approx. 20 min. Cook Time: approx. 25 min. Ready in: approx. 1 hr. & 30 min. Makes 15 to 20 cinnamon rolls (15 servings).

2 c. Herman Sourdough Starter
3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tsp. baking powder
2 eggs, beaten
1/2 c. butter
1 c. white sugar
3 tsp. ground cinnamon
2 T. raisins (optional)
2 T. walnuts, chopped (optional)

In a large bowl combine Herman Sweet Sourdough Starter, flour, baking soda, salt, baking powder & eggs until well blended. Knead dough in bowl for 5 to 7 min., or until mixture is smooth. Let rise in warm place until doubled. Punch down. On a lightly floured surface, press dough into a 10”x20” rectangle. Combine melted butter, sugar & cinnamon in a small bowl. Spread mixture over dough. Sprinkle with walnuts or raisins, if desired. Starting on long side, roll up dough, “jellyroll” fashion. Press ends together to make a seam. Cut in 1” slices & place in an ungreased 11x14” cake pan. Allow rolls rise to double their size. Bake in a preheated 325 degrees F. oven for 20 to 25 min., until lightly browned.

Answer 10

the starter still usually has yeast in it.