Hermione, like her brother Hermann, is a sweet sourdough. The difference is that Hermione is created with wild yeasts from the ingredients used and the environment. Ideal when, for example, there is a shortage of yeast. Or you just do not feel like shopping.
SUGAR TRANSFORMATION, 5-7 days later (per feeding, at least 3x).
25gr.water, 60-80° C
30gr.firm sourdough starter
50gr.white wheat flour
MILK TRANSFORMATION and FEEDING, from 2 days later (per feeding).
100gr. wheat flour
Combine 1⁄2 cup (63 g) flour and 1⁄4 cup (59 g) water in your glass container and mix thoroughly. The mixture should not exceed one-third of the container, as it will expand significantly when fermentation begins.
Cover the vessel with the fabric and the rubber band and let it stand for 24 hours at room temperature, between 18° and 22°C.
To feed the starter, add 1⁄2 cup (63 g) flour and 1⁄4 cup (59 g) water. Mix well, cover loosely and let stand at room temperature until the next day.
On day 3, the sourdough will likely begin to show bubbles. From now on, feed every 12 hours to keep it active. If it becomes too much dough for the vessel, just remove some before feeding and add to a batter. I usually use it to make quick pancakes or cookies.If the dough seems too firm or too runny, adjust the amount of flour and water accordingly.
By day 5 at the latest, the starter should be bubbling and thus doubling in volume every 12 hours. It now tastes tangy and flavorful and is ready for sugar transformation. If the starter is not active enough, continue feeding every 12 hours. If the starter still has not started on the 10th day, discard and start again.
In the morning, dissolve the sugar in the hot water. First add the starter and stir until foamy. This works well with a fork. Afterwards add the flour and knead to a firm dough. Cover and let rise for 4-5 hours at 26°-28° C. A jam jar or a jar with a screw top works very well here.Repeat twice.
After about 15 hours, chill the mixture for 12-24 hours, preferably in the refrigerator.
By the way, this dough can be kept indefinitely if you feed it every three days with the ingredients from above.
For the transition to the bake ready dough and for continuous feeding add flour, sugar and milk. Let stand warm for 2-3 hours and then store in the refrigerator. Feed once a week.For baking keep in the warmth for 5-6 hours after feeding.
Keyword Hermann, cake, sourdough, wild yeast
Hermione, der süsse Sauerteig | fermentation.love | Katsu Lask