Herman German Friendship Cake - MYVIRGINKITCHEN
Wanna be part of a cooking recipe chain involving some sourdough called Herman?
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Friendship Bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter. The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads, shared with friends, or frozen for future use. The sweet, cake-like Amish Cinnamon Bread is a common bread that is made from this starter; it is a simple, stirred quickbread that includes a substantial amount of sugar and vegetable oil, with a mild cinnamon flavor. It has characteristics of both pound cake and coffee cake. The flavor of the finished product can be altered by omitting cinnamon.
A common cycle is based on the addition of one cup each of sugar, flour, and milk every five days, with bread baked and extra starter shared every tenth day. The ten-day cycle produces five cups of starter, which must be either used to bake bread, given away, or used to start a new cycle. A common suggestion is to bake one loaf of bread, give away three cups of starter, and to save the remaining one for the next cycle.
It is not necessary to wait the canonical ten days before using one cup of starter: a cup of starter can be used as a yeast substitute at any point. However, using starter on earlier days will result in a smaller quantity of starter at the end of the cycle. To avoid running out of starter, it is normal to feed the starter (add milk, sugar, and flour) before removing a cup for use, and most recipes assume that starter is always fed immediately before being removed. A five-day baking cycle feeds the starter every fifth day and uses the resulting mixture on that day to bake one or two loaves of bread (one cup per loaf). The remaining starter is reserved to begin the next five-day fermentation cycle.
Despite common instructions to the contrary, the starter can be frozen for later use, and the cycle begun anew after thawing. The cycle can also be slowed to about half the normal fermentation rate by refrigerating the starter instead of allowing it to ferment at room temperature. Refrigeration is usually recommended if a few days' delay is desired. #barrylewis
Bake the Perfect Herman Coffee Cake with This Foolproof Recipe! #herman #coffeecakerecipe
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Welcome to our channel, where we bring you the best and most delicious recipes from around the world! In this video, we'll be showing you how to make a mouth-watering Herman Coffee Cake that will have your taste buds dancing with joy.
Our Herman Coffee Cake is made with a delightful combination of flour, sugar, milk, active dry yeast, baking powder, baking soda, salt, butter, eggs, vanilla extract, sour cream, nuts, and brown sugar. All of these ingredients are blended together to create a scrumptious cake that is perfect for any occasion.
To start, we begin by combining our flour, sugar, active dry yeast, baking powder, baking soda, and salt in a large mixing bowl. We mix these ingredients together thoroughly and set them aside. Next, we melt our butter and add it to the bowl along with our eggs, vanilla extract, and sour cream. We mix all of these ingredients together until they are well combined.
Then, we gradually add our dry mixture to our wet mixture, stirring continuously until we have a smooth batter. Finally, we fold in our nuts and brown sugar, pour the batter into a greased baking pan, and bake it in the oven until it's cooked to perfection.
Once it's done, we take it out of the oven, let it cool for a bit, and then drizzle it with a sweet glaze before serving. This Herman Coffee Cake is perfect for breakfast, brunch, or dessert, and we guarantee that it will be a hit with everyone who tries it.
So go ahead and give this Herman Coffee Cake recipe a try today and let us know what you think! Don't forget to like, subscribe, and share our channel for more delicious recipes like this one. Thanks for watching!
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Sourdough Chocolate Cake with Espresso Buttercream
How to make a Sourdough Chocolate Cake with Espresso Buttercream. Full recipe, step by step from scratch I A Knead to Bake
Ingredients:
Cake Sponge
350 grams (2 ¾ cups) Flour
500 grams (2 ½ cups) Sugar
50 grams (½ cup) Cocoa Powder
1 tsp (5 grams) Salt
230 grams (1 cup) Milk
110 grams (⅓ cup) Sourdough Starter
150 grams (3 Large) Eggs
170 grams (¾ cups) Vegetable Oil
350 grams (1 ½ cups) Fresh Brewed coffee
120 grams (½ cup) Sour Cream
Espresso Buttercream
300 grams (1 ⅓ cups) Butter at room temperature
650 grams (5 ⅜ cup)s Powdered Sugar
75 grams (5 tbsps) Milk
60 grams (4 tbsps) Espresso Powder
Get the full recipe on my website:
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Equipment:
Weber Grill Master Touch 22
Lodge 3.2 Qt Combo Cooker
Lodge 12 inch Cast Iron Pan
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
Half Sheet Lid
CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Music:
Happy Birthday Bouncy by E's Jammy Jams Youtube Audio Library
Happy Birthday Jazz Waltz by E's Jammy Jams Youtube Audio Library