Herman FAQs
If you have a question about Herman, this is the place to ask. Check below to see if the answer is here before posting your question.
There have been so many of you writing in to ask questions about how to manage, store, deal with your Herman. Well here are some of the top questions that you have asked:
Most asked question: A Herman with no bubbles!
Why is my Herman starter not bubbling?
Many people have emailed or left comments telling me their Herman starter has no bubbles. There is a big thing that Herman should have bubbles all the time and actually, that is half the fun of watching him grow over the 10 days.
However, a Herman with no bubbles doesn’t necessarily mean he is dead. Catherine Jennings the blog author at For Bella and Will is a friend of Herman’s website. She has given advice to many readers and helped me out with a few technical aspects concerning Herman. Regarding a non bubling Herman, she says:
I wonder if now it’s winter the Hermans are being kept in cool kitchens so aren’t bubbling so much, they will definitely react in the warm weather and be a bit more lively.
I wouldn’t really worry about how bubbly they are, as long as they are at least a bit bubbly and smell a sweet, alcoholic, yeasty smell and not vinegary in any way!
Keeping Herman in the fridge will slow him down a bit, means you can go away for the weekend and not worry too much but then give him a good whisk and feed when you take him out.
1. I was given a Herman starter but I am going away for a few days. Can I leave him for a couple of days without stirring him?
Herman says:
I will be ok for a day or so but don’t leave me for too long. Loosely covered is good, so I can still bubble. Give me a good stir when you get back. See the next question, which may help.
2. Can I put Herman in the fridge?
Herman says:
Although my instructions tell you not to put me in the fridge, I don’t really mind. I won’t (shouldn’t) die, it just means I will not ferment as quickly. If you are away for a couple of days pop me in the fridge and I will rest a while until you get back. I don’t like the cold for too long though!
3. Can I freeze Herman?
Herman says:
I recently spent a few weeks in a freezer, in a plastic tub with a lid on. It was cold but when I thawed i was more alive than before. Freezing me as a starter is fine and can be a good idea if you have no friends. Sorry, I mean nobody to pass me on to
) Just start the cycle from day one.
4. Can I make my own Herman starter?
Herman says:
Making me from scratch is so easy and takes about 10 minutes. Take a look at How To Make Your Own Sourdough Starter For a Herman The German Friendship Cake. There is even a video.
5. What else can I make with my Herman starter?
Herman says:
My starter can be used in a number of different baking recipes. Try me in scones, buns, muffins, bread and more. Here is a sourdough baking book to help you out.
6. My Herman starter has got lumps in after I fed him, how do I fix this?
Herman says:
People try all sorts of things to rid me of lumps but the best two methods are – whisk me well with a good whisk; this will add more air to me to help me grow as well as breaking up the lumps. Or you could try pushing me through a sieve to break up the lumps. I prefer a good whisk though to be honest.
7. My Herman smells of beer – why is that?
Herman says:
Enough with the insults! I know I whiff a bit but its actually the fermentation process of the yeast inside me. The process produces alcohol *hic* and turns to acids.
I have been told I cant use a metal spoon or whisk for herman as it will kill the yeast, is this true.
I have just started one off here in Lanzarote and my first batch is baking as we speak
Thank you
I always use a metal spoon to stir Herman with and have never had any problems!
Thanks Sarah!
Why does my Herman smell of alcohol? Has he gone out in the night to the pub when I’m asleep?
The fermentation process within Herman produces alcohol.
Herman FAQs
Am I being a bit thick here by thinking if everyone continues to pass on at stage nine after two feedings then wont the yeast be a lot less for each new person then less again wen they pass it on? we will surely end up with no yeast wont we?
As I understand it, natural airborne yeast forms in the mixture over time and that keeps it alive.
Some sourdough starters begin with no yeast in them. The flour and sugar react to airborne yeast to start the fermentation process.
Yeast is alive! It is neither plant nor animal but a fungus. With moisture and the proper temperature, yeast cells feed on sugar and multiply. The yeast continuously replenishes itself!
I have just frozen my cooked Herman cake and when it defrosted the top lost the lovely crunchiness it usually has. How can I restore it to be crunchy again before I serve it??Thank you, Sarah
How do I not go off with that old milk sitting on the side for so long? I’m worried about feeding it to my girls!?
The milk isn’t just sitting there going stale, it is actively used by the yeast along with the sugar. Yeast is alive, it is a type of fungus, and it ‘feeds’ on the ingredients you put in, converting them to the bi-products that you can see (carbon dioxide bubbles!) and smell (alcohol!). So in short, the milk won’t go off!
Thanks Rebecca.
I have a feeling this answers a very common question on peoples’ lips.
Stuart
I too am worried about feeding it to my son.. How does it not go off with the old milk etc in it???? It could be weeks old depending on how many people are passing it on!
Have just been handed my first pot of it.
Zoe,
It is fine. The process of fermenting yeast and so on crreates a healthy living culture rather than one that goes off. There are bakers all over the world who keep sourdough starters for years, both with and without milk in them.
Stuart
I’ve split my Herman into four and sealed my three sections for friends into tupperware boxes, but where do I store these boxes until I next see my friends? In the fridge or just out on the counter?
What I did was keep it on the side and stirred it but had to tell my friend to start from day 4. You could try freezing the new starters, depending on how long it will be until you see your friends. I found that my starter was in better health after a week or two in the freezer.
Can you please advise what cooking time & temperature to use when baking Herman in a fan assisted oven? Thanks.
I have a fan oven and Just baked for 45 mins at 180 deg c. After that time my Hermans usually need a little extra time anyway.
Stuart
That’s great, thanks for your help Stuart! I’m baking my very first Herman today, and having a go at the bread too! x
I went away for a week, so I left my Herman with a friend to look after it while I was gone. It was in day 5, and I had just stirred in the milk, flour and sugar the day before. I now have my Herman back. My friend has been stirring it daily in my absence but it was not refrigerated and has not been ‘fed’. It is now 6 days past its baking day according to the instructions but it is still bubbling. Is it still usable?
ive just got my herman what sort of times should i stir it?????????????
thanx Bethany
Doesn’t really matter, I think most people leave Herman over night and stir in the morning.
My Herman has been going for over a month and is still going strong! As long as Herman is bubbling, he’s still alive. In fact, I think he’s getting better tasting with age!! Have been giving to friends and also baking 1 a week and then topping up and stirring. It’s fair to say that Herman has changed my life…not to mention my waistline!! Enjoy all your Hermans!
i accidentally put self raising flour in my herman will this matter?
Maybe you could keep going with self raising flour then not use the baking powder when you bake your Herman.
As I understand it, it is either plain flour and baking powder or no baking powder with self-raising flour.
I think there is something further up the page or in the Herman forum where somebody else has done the same thing.
Stuart
my herman has gone rather “Thick “he is bubbling like mad and is a bit spooky bubbling up the sides of the bowl, but has a skin on him round the edges …. i did eat some of my first herman cake but from a person who bins yoghurt on its sell by date I am just a bit wary of living yeast mixture … Any one else got a rather thick Herman going on ?? is it normal?
Julie, this is perfectly normal. Just keep him covered with a wet tea towel and he will be fine!
My friend gave me a Herman mixture to make but when I got home the mixture had leaked out of the bowel and I was only able to recove about half the mixture I think. How much starting mixture should there be? And what should I do with regards to adding flour etc?
Carry on as normal. You will end up with slightly less on the ninth day but that doesn’t really matter.
I am just about to move to nigeria where it will be hard to get milk, would it be possible to make herman with dried milk and water instead?
Laura, when I was little I too lived in a country where it was difficult to get real milk. My mother use to make milk using dried milk. She would put the suggested amount of dried milk in a large bowl then add a little cooled boil water (this is when the water had been boiled then left to cool in a covered utensil). Having made the milk into a paste and removed all lumps now whisk in the newly boiled water amount dictated by the dried milk instruction. You will get lovely hot milk like you get in Italian cafe when they make Cappuccinos & Lattes. When the milk cools you can then use this milk to add to your Herman. I hope this helps
Erm, bit of an embarrassing one, this. I love a good Herman, but he gives me wind, which, as a school teacher is a real problem when the kids start blaming each other. Erm, can I make Herman in a different way? Without the yeast, maybe and just cook him without, sadly, passing him on. Why don’t I have this problem with bread when it is made with yeast? Any ideas? Thanks.
RB,
Yes, I see your problem. Help is at hand in the form of Nichola Whitehead (Registered Dietitian) of Nic’s Nutrition.
Nic says…
the wind/bloating isn’t probably caused by the yeast, given that bread isn’t problematic, but probably due to the high fruit content of the cake i.e. the apples and raisins.
My suggestion would be to swap the raisins for chopped walnuts and halve the amount of apples used (chopping them up smaller so that they are spread over the cake more evenly – peeling the apples will also help to reduce the insoluble fibre content which can cause bloating).
If the cake still causes bloating then the yeast in the starter mixture could always be replaced with bicarbonate of soda to help the cake to rise, however I haven’t tested this and so it would be trial and error!
Good luck
Thanks, Nic. I will try less fruit, but I am a bit of a 5-a-day person and don’t normally have problems of this nature! I did peel the apples and I have raisens in my breakfast everyday. May give the bicarbonate of soda a try too. Thanks
Hi RB,
I just wanted to share that I had similar tummy troubles when given a sourdough bread starter from a friend a couple of years ago, yet I usually have no trouble with Commercial sourdough products…I ended up not being able to continue with it due to the stomach aches it gave me. It seemed to have no effect on the rest of my family tho. I wondered if maybe the wild yeasts from the household it came from didn’t suit me somehow. I haven’t had any problems with Herman as yet. I wondered wether making your own starter from scratch might help…?
The rising is cmleopte when the dough is almost double in bulk or size.Do NOT let your bread dough rise more than double. If the dough has collapsed, it has over-risen
I accidently made my Herman with ALL self-raising flour when I finally cooked him AND added the baking powder and he was still fine and normal. That was the chocolate and raspberry one. Maybe the fruit adds the weight needed to avoid over rising?
Just wondering: if this is a sour dough starter WHY do I still need to use the baking powder? surely the whole idea is that it’s the fermentation that makes the dough rise, right?
I agree – WHY baking powder? You spend all that time making a beautiful lively culture; so trust it. I’ve just tried Herman the breadmaker’s way: mix the batter without baking powder, then leave for maybe an hour before baking. Results excellent. Why? Cakes using baking powder and soda bread need baking immediately; cake (e.g. kugelhupf) and bread using yeast need to rest before baking.
Help – Don’t ask me why but I accidentally added 1 cup of water – can I do anything to save Herman ??
I’m confused about when to cover Herman and when to leave him uncovered!
Hi Bec,
Just keep him loosley covered with a clean cloth. I use a tea towel.
You don’t need to uncover him other than when you stir him each day.
Stuart
How much is a cup?
A cup is 250ml. You can buy measuring cups in the UK so that you can make American Style recipes. They come in 1, 1/2. 1/3 & 1/4 sizes within a set usually (like big versions of measuring spoons)
Hi Fran
I’ve got my Herman and it’s time to feed him but this web site doesn’t give the weight of the “Cup” of flour. The instructions I’ve been given state 2 cups (10oz, 300g) when it comes to the cooking.
Is the “cup” an English cup (100g-167g) or American cup , as they vary? I tend to go with Delia
http://www.deliaonline.com/conversion-tables.html
It’s now late in the day and I’m worried about feeding him the right amount. Does it matter very much?
Please can you update the instructions on the website so that we have more accurate weights and measures, for those of us who are not sure about them, and also notes on the use of Self Raising vs Plain + Baking powder.
This website is wonderful, however I found it difficult to find the instructions until I searched all the pages, then right down on the front page. Would it be an idea to move it to it’s own page?
Help! I’ve just realised that I have added sugar and flour (day 10) to Herman but have forgot to split some off for friends. Could I still give some away now or will it not work? :/
Hi I have been making Herman with my primary aged class of children. Some of the children are Muslims are are not allowed to consume alcohol. I know that the yeast ferments over the 10 days but will it still contain alcohol when it is cooked?
That’s a very good question. To be honest I’m not sure. I think it’d be ok but I would maybe check with either Nic from nicsnutrition, or Catherine from ‘Will and Bella’. View are friends of the site and experts in these things. I’ll try to find out…
Maria,
I have two experts that are friends of the Herman website. The first is Nichola Whitehead, a registered dietitian. Nichola says:
‘The cooking process probably isn’t long enough to get rid of all of the alcohol, and so because you can never be sure about the exact alcohol content, a Muslim should avoid eating the traditional cake. You could however experiment with bicarbonate of soda instead of the yeast to help the cake to rise. Good luck!’.
The other expert and friend of Herman is Catherine Jennings of Bella and Will. Catherine says:
This is a very interesting question.
The exact composition of Herman is something I have tried to work out but don’t really know enough to be exact. What I have found out is that the milk and yeast will ferment together and produce lactic acid. Yeast will also produce ethanol and carbon dioxide. Yeast produces more ethanol and CO2 under anaerobic conditions so as the Herman is mixed every day oxygen is included and less ethanol is produced. The amount of ethanol produced will be relatively low and through baking much of it will cook off. Unfortunately though I think there would still be a tiny (as in very very small!) amount of alcohol in the cake even after cooking for an hour.
I am not sure how this will be viewed when it may only be a couple of grams of the total weight of the cake that is alcohol.
Thanks. I was going to ask this.
Hi All
Can you make Herman with wholewheat flour – I am pregnant and trying to avoid white flour and too much sugar (so thought 1 out of 2 would be better than none!)
Thanks
Josie
Update:
Made with wholemeal flour and was very good – definately recommend it!
Yum!This is very much like a bread I used to make all the time. For even more orangey flvoar, try substituting a little orange juice for part of the milk. It will curdle the milk some, but it doesn’t matter because the liquid just gets kneaded into the dough if the milk separates a bit, that doesn’t seem to affect the quality of the final product. As far as I could tell, the orange juice’s acidity did not harm the yeast.
Just fed Herman on his day 4 and he’s looking good (had to use unrefined brown sugar, though, as no white in the house). I’ve baked a lot using a homegrown leven (mine’s called Kevin) and I wondered why you can’t bake with Herman on day 5 (split the fed mixture into 2 opposed to 4, bake one and continue to grow the other)? Husband is very impatient! My Herman was inherited, so has been growing for many generations already. Is the second feed doing more than just bulking the mixture up to quarter up? Would love an answer!!
Joe, I think you are probably right!
I HAVE JUST BEEN GIVEN A HERMAN STARTER, ON THE RECIPIE IT JUST STATES SUGAR BUT NOT WHAT KIND.I ADDED GRANULATED NOT CASTOR WILL THIS BE OK
THANKS
Castor sugar is best for cakes but you could use granulated. Castor sugar is lighter and will aid rising.
Stuart
Has any one made a gluten free Herman ? I made my own starter with doves gluten free plain flour I am now on my 3rd attempt. 1st one too dry, 2nd one – I added more apple and 10ml more oil so it was better needs to be sliced and frozen on day of baking as it doesnt keep aswell as ordinary Herman and just defrost the amount you wil eat.I put mine in the toaster which is nice. Any tips would be welcome.
There is an article on gluten free Herman. Although not with a gluten free starter. Search for gluten in the search bar (top right) and it should appear.
Stuart
How much of Herman should u have left over to bake with after you have split it? I get the feeling I was given too much to start with. Any suggestion ie: two cups or 1 cup? Thanks
I’m making Herman with my class at school (9-10 year olds). Only problem is that the final day falls on a Sunday + will he survive unstirred at weekends. Will it be ok to leave him for weekends + can I cook him a day late?
Thanks Hannah
Hi Hannah,
I’m so sorry for the late reply, I have been away for a couple of weeks.
How did your Herman get on without his weekend stirring? I am guessing he was probably OK but do come back and tell us how it went.
Did you take any photos?
Stuart
no it’s fine to cook him a day late, i’ve done it few times, made it 1 day early, or 1 -2 days late, he still works!!
I have just baked Herman, he looks beautiful! If I put him in a tupperware box, how long will he keep?
i keep him in a tin ad he last till I make the next one in 10 days time.
I’ve lost all track of where I am with Herman and how many portions I’ve got left as I’ve given some to friends at odd intervals and not fed him regularly. He’s still bubbling away and looks healthy, any suggestions? I’m not sure now how much a portion would be. This is my second batch as having baked a batch and given the rest away, I was later given another portion (and the freezer is still full of the first baking).
Hi there,
I accidentally forgot to feed Herman on day 4 so fed him on day 5 instead, should I still bake him on day 10 or leave him one extra day and bake him on day 11 since I am now a day behind?
I had a Herman about 16 years ago and loved him dearly and kept him for many months, so I’m really excited to have another but am a bit rusty about shoulds and should nots!
Many thanks
Jenni
can you use soya milk instead of dairy..I want to encourage people to boycott dairy cos of the way cows are treated, did you know they only live about 4- 5 years when their natural lifespan would be 20-25…
did anyone get back to you with suggestions – i’d be interested in knowing as well.
My son is allergic to milk so I started my own Herman using soya milk instead and it’s worked fine. I didn’t tell anyone it was soya milk-based and have had lots of compliments, including from my son.
does anyone have any recipes for egg free herman cakes, want to give a friend some starter, but son is egg allergic, know you can often use oil instead? thanks for help!
Surface area:
I’m curious as to whether the the surface area of the container used makes a difference to the speed of fermentation or overall results? I’ve got my Herman in a smallis mixing bowl (smaller than the traditional cream ceramic mixing bowl but some people seem to use more of a lasagne dish which has a larger surface area?
Is it possible to make a cake on day 5 as well as day 10? If so, what are the quantities? I’ve been keeping herman going for the last few months and have made about 10 cakes in total now…I love it! I feed him, then on day 10 I make 2 cakes, pass on one mixture and keep one for myself to carry on the cycle. However, it’s getting hard to find time to make 2 cakes in one day (or 3 if I can’t pass one on) and I’m reluctant to throw the mixture away. Is there any way of ladelling off a bit of the starter mix every few days and making a cake with it? (Usually when I split the starter Herman into 4 it works out as being 3 ladels, therefore 12 ladels in total by day 9).
ah , me too !! I have exhausted friends to give him to! I am thinking of just cooking mine on day 9 or 10, not feeding him on the day 9, splitting him in two, 1 for me to cook and 1 for me to keep. I thought someone else would have asked this question by now !! seems such a waste to through out 2 new mixtures…
I’ve had my Herman from when I was pregnant through to my son being 12 weeks old and I can promise you that it is ok to cook cakes with mixes older than day 10. I see the 10 day cycle as more of a guide than a hard and fast rule. If Herman’s still bubbling then it’s still alive. I’ve cooked cakes with mixtures probably more like 14 days old with no ill effects. xx
Thanks Sam. That answers a lot of peoples’ questions.
Stuart
Can I use wholemeal flour and brown sugar or honey please? I do not see plain flour as having any nutritional value and all this white sugar is not what I like to use. Does anyone know? This is a great forum with a lot of good advice.
I live in Indonesia and want to try and make a Herman starter using the recipe on this site, but I have a couple of questions.
1. How much bicarbonate of soda do you use when swapping it for the yeast? Will the 10 day process be the same with the bicarbonate of soda as the yeast?
2. Has anyone ever steamed a Herman? Most of my friends here do not have ovens so would need to steam it.
3. Would Herman be okay on my counter for the full 10 days? My kitchen/house is always about 28C or higher and I was wondering if I should shorten the process because of the heat.
Thank you in advance for your help, I can’t wait to make a Herman and surprise my friends, especially if I can get it sorted before the end of Ramandan, it might make a great surprise for people
Nicky
Hi Nicky,
Catherine, the creator of For Bella and Will is a friend of the Herman website and a bit of a Herman expert. She has kindly provided the following answers for you:
1. Unfortunately bicarbonate of soda can not be substituted for the yeast, it is the chemical reaction of the yeast with the flour, milk and sugar that stops the mix going off. I once fed my Herman with self-raising flour and he was very unhappy, ended up throwing that batch away as he stopped bubbling.
2. I have steamed Herman and it turned out very well, very light. Was great as my Herman cakes often burn round the edge and sink in the middle but the steamed one cooked evenly all over. I’m planning on trying again as was so pleased.
3. I think shortening the Herman cycle is a good idea if it is to be kept in the heat, even halving the time so feed every 2 days. Or put in the fridge but that would slow the cycle down lots.
I hope that helps…
Stuart
Thank you Catherine and Stuart, you gave great advice (and very quickly I might add). It is a shame about not being able to substitute the yeast though, is there any way to make it so that no alcohol is produced? I am Muslim and most of my friends here are Muslim too, so it might not be the best gift if it contains alcohol….
I hope some of you give steaming a go, you can get some really nice cakes from it 
Thanks again, and sorry Herman, we may never meet….
Nicky
I’ve fed herman today, day 4 and now he’s not bubbling …. Have I killed him?
hi,
i have a starter herman and i’m using soft brown sugar, will the fermentation process use up all the sugar and be safe to give my portions to diabetics?
i’m cooking my Herman cake atm but just realized ive forgot the oil have i ruined it
I baked my first Herman on Sunday – Chocolate and Crunchie. Does anyone have any suggestions as to which ingredients reduce the yeaty taste in the end product as I found this most unpleasant. My Mum baked her first using the traditional recipe with apples and sultanas and hers didn’t taste yeasty at all. Any ideas??
can canderel or splenda be used instead of sugar as my family are diabetic
Does anyone know the conversion to millilitres of 2/3 (two thirds) of a cup of cooking oil? All the other conversions are in Delia’s charts that are linked to from this site, but I couldn’t see one for cooking oil.
We have dairy allergy sufferers in the family so could I make and use a starter with either soya, hazelnut, rice, oat or almond milk?
Wendy, I don’t know of anybody who has tried so far. Why not give it a go and get back to us with your results?
Stuart
Can I put Herman on a maintenance diet so I don’t have to split him into four and can just make the odd cake or loaf of bread when I have the time? After the first split into four I won’t have anyone else to give a portion to, so I don’t want to make more Herman than I can use myself.
I am not sure to be honest. I am guessing you want to keep Herman going on a reduced scale to use some ‘as and when’?
Why not keep him in the refrigerator, which will slow down the process of fermentation? Catherine mentions this somewhere on the website. You wouldn’t have to feed him as often.
Alternatively, freeze your Herman starters to use when you want to. Each starter you produce is for someone else to start from day 1 but also the same as what you bake with on day 10.
Stuart
I am making a Herman at the minute and a friend has asked to have some mixture when I split it however I won’t see her until 5 days after splitting. Will Herman be ok in a tupperwear tub or will I have to keep stirring him until I see her?
Either keep on stirring and tell her to start from day 4 (first feeding day) or freeze a starter until she is ready for it. Thaw it out and start from day 1.
Stuart
Thank you
Have just been given a Herman mixture. Your questions and answers have stopped my confusion (and also made me chuckle)!
I’m glad we brought a smile to your face.
Stuart (and Herman)
How much of the Herman mixture do I add to the cake mix, it doesn’t seem to say anywhere!!
It says it somewhere on the recipe page. Its about a cup of starter.
Stuart
Hi all Herman-ators, just on my second batch of Herman-bubble mix (both batches are from same neighbour-friend). First Herman turned out gorgeous – crunchy sugary top with a lovely dense moist appley middle. Yum. Am away for a couple of weeks leaving my 2nd Herman mix to fend for himself after his first feed. Am going to ask my same Herman-ator neighbour to keep him going for me for two weeks just by stirring every day. Will let you all know how he goes (and also recommend this excellent and slightly bonkers website to my Herman-ator neighbour). Keep on Hermanating!
Is it best to let my wholemeal herman loaf rise and knock back or put it straight into the oven?
I have baked Herman a few times now in both a square and round tins; the round is 22cm in diameter and the square is 20.5cm and they both rise to about 7cm thickness but the cooking time is 90-95min instead of 45 at 180deg. When checking if it is cooked I stick a metal skewer which keeps coming out covered in goo until at least 90 minutes have passed. Is anyone else having this kind of problem?
It tastes just great with the lovely crunchiness of the sugar and butter on top.
Im currently on my second batch of Herman And found that the first cake took a very long time to cook too. not sure of the exact time cos i had to put him back in so many times after testing with the skewer. It was about 7 cm high too. I baked the second cake today but was in a hurry and didn’t have much time before school pick up so i split the mix into 2 x 20cm round cake tins and he was done in half an hour. He only rose to about 3 or 4 cm though. I haven’t cut the cakes yet – they’re still hot, but I think they look fine. S that is always another option.
Can i freeze herman on day 4
Well, on day 9 your Herman is either ready to be baked or it is a single portion for sharing and starting from day 1. You can freeze it then and just start from day 1 when thawed.
So, on day 4 after you have fed him he is just a bit bigger due to the extra flour, sugar and milk. It should be possible to freeze him then but it may be best to wait a day or two so the fermentation process can get going a little.
If anybody knows different then please chip in. Otherwise, I don’t see a problem with it.
Stuart
Hi Herman fans!
Is it ok to just keep stirring Herman and then bake him when you want to, or do you have to feed him to stay alive?
I have an Herman that hasn’t been fed since day 4, he is now on day 12 and is still bubbling.
I have split him in two and given one to a friend but don’t want to split him again as my friends are sick of looking after him
Thanks
I believe the feeding is to add to and continue the fermentation process. If you don’t add to him he will eventually go flat.
That said though, give it a go and get back to us with your findings.
Stuart
Does anyone have a recipe for an egg free version of Herman?
Steve
Hi there, I’ve just begun to bake my herman and unfortunately I forgot to divide the cake into four and have used the whole original mixture along with the rest of the ingredients specified in the quantities for only one of the divisions. Have I ruined the cake?
Ooops. Quite possibly, There’s not much you can do if you’ve already added everything. Why not give it a go and let us know how it turned out?
Its easy to make your own starter to try again if your Herman is a flop!
Stuart
i fancy making some of my herman into a xmas cake if i make it now can i keep it till xmas like i would with a normal christmas cake mix !! x
Hi i have just mixed my herman starter and am a little confused, do I after 24 hrs split my starter into 4 and then look after 1/4 for ten days or do i look after the whole starter for 10 days? as after a few hours there seems to be a lot of mixture, can some one please help.
What sort of oil do i need to use, I only tend to have olive oil, is that ok. If so, how much – do I still need to add the same amount? I am trying to be low fat.
Olive oil should be ok but maybe ask in the comments section on the Nic’s Nutrition page. She can tell you what’s best from the health aspect
Stuart
Hi was given a Herman starter and I kept him going till day 9 when I gave 1 portion to my friend but have not had the time to bake a cake. So I have three portions still left in the bowl and its now day 2 of the cycle. What should I do? Should I divide him into three – bake 1 cake and, keep one going and put the other in the freezer? I also want to give some more Herman away to friends. I just don’t want to kill him and make the yummy cakes.
The choice is yours. You can freeze the starter and start again from day one when thawed. I would split into individual starters for freezing though
You could bake one and keep one going but the one you keep going will also need splitting after 9 days. Then you’ll have even more to deal with
I would freeze each one and give away when the time is right. Thaw first and check for bubbles before giving away
Come back and let us know how you get on. Don’t forget a photo!
Stuart
Thanks so much!
Can I use bicarbonate of soda instead of baking powder at the last stage?
how much is 1 cup of milk ?
The instructions have conversions.
It’s actually a quick question! I got my 1/5 portion from a friend although she had not fed the all thing before dividing it and giving it away. I fed my portion with ALL the amounts of day 9…so I gave it 4 times more food…any tips on how many days to kep stirring until next feed? It’s bubling and thick!
Cheers
M
I fed Herman 2 days ago and yesterday saw he wasn’t bubbling. I tried to revitalise him with fresh yeast an I d that seems to have got him good and bubbly again but he doesn’t have that nice beery smell, instead he has a feint whiff of off milk I’m also going to have to leave him alone from day 8 to 11… Is he a loss?
Hello
I was given a Herman last night. I have been and stirred him this morning but he is not bubbling. He was bubbling well last night. How long will it be before he starts to bubble up again? I’m just hoping I haven’t managed to kill him already, lol.
Thanks
Clare
Usually if you stir him at night he will be bubbling by morning
Good luck
Stuart
Usually if you stir him at night, he will be bubbling by morning.
Good luck
Stuart
I have just made a herman starter but its not really bubbling and it’s very runny! Is this normal?
Mmm, shouldn’t be too runny and should have some bubbles. See how he goes over night.
Stuart
I made the starter yesterday so I’ve got a way to go but what’s best to bake Herman in? Round or square tin? What size?
Completely up to you. Shape doesn’t matter. As for size the final cake mix will usually fill a tin about 8 – 10 inches across.
Stuart
So i got my starter given to me late so i added all the ingredients as soon as i got it. I didn’t see any bubbles at the time, but i’d hoped it might be doing so the next day. Next morning i look and instead of bubbling theres a scum on top of the mix, about an inch thick. I gave it a stir and coming home found the scum had re appeared, but this time bigger. Is this normal or is something wrong with Herman?
Sounds not quite right. The mix should be a bit like pancake batter after stirring then after a while, maybe over night Herman should then start bubbling a bit like blowing through a straw into milkshake.
If you got your Herman late, was he looked after, fed and stirred? What day of 10 did you get him on?
If your Herman is not bubbling and has scum maybe get rid and start your own.
Stuart
After a stir it is a lot like pancake batter. I don’t know how long it was before i got it, but i guessed about the fourth day, in which time herman had been in airtight jars, probably not the best place. When i opened them there was a strong smell of alcohol and a pop
Air tight is not so good as Herman starters need to breath. The smell of alcohol is normal due to the fermentation process.
Sounds like your starter is a dud.
Oh poor Herman
thanks for the advice, i’ll see if anyone has another spare starter or maybe give making one a go!
I am now on day 2 with Herman and he’s bubbling away nicely. However, I am going to be travelling from day 6 until I am back home in the early evening on day 10, I am taking him with me, so will be giving him some good stirs along the way. Does it matter if I am 2 days late with dividing Herman and sharing him to my friends?
Marie,
Thanks for getting in touch. Two days will not make a difference. Good luck, don’t forget to come back and let us know how you get on.
Good luck!
Stuart
My daughter brought Herman home from school but there was only about 3 tablespoons of mixture. On day 4 the teachers told us to only add a teaspoon of flour, sugar and milk. How can I increase the size of mixture I have? On day 9 can I add cups as normal and treat that as day 4 or could that kill him?
I would say that you are right and to give that a go. There’s only one way to find out!
Looking at it logically, what you will have on day 9 would be more like a day for starter after receiving the proper amount (about a cup) of starter on day 1.
DO come back and let us know how you got on.
Stuart
Hi,
Ive just made my own starter from scratch. Should it start to bubble right away?
It really depends. Mine did not bubble right away but later it did.
Some have different results as they use slightly different quantities, different room temperature, and so on.
The one in my starter video didn’t bubble much until later. I froze a couple of starters from this batch and after thawing they bubbled more than I had ever seen before!
Stuart
Hi everyone, I’ve just made my own starter. He seems to be the right sort of consistency but only has tiny tiny bubbles so far. I’m a bit worried that my house is too cold at the moment (we currently have no heating) Is there an optimum temperature Herman should be kept at? Or will he just ferment a bit slower than normal?
I have fpur Hermans on day 10 as not abel to give away so they are ready for their ingredients and baking
Should they rest between adding final ingredients and baking?
Can I freeze some of them as do not really want to cook four huge cakes at one time, and if so will they still be day 10 waiting for ingredients when they are defrosted?
No need to rest and yes you can freeze your starters. I added my ingredients for day 10 after thawing and it worked just fine.
Good luck. Why not take some photos and email them in for the Herman gallery?
Help me please. Herman has stopped bubbling. I’ve fed him. Used a wooden spoon. Stirred him. But he refuses to bubble any more. He’s a third generation Herman. I’m wondering if my kitchen is too cold for him? What can I do to help him????
My mother is about to give me a Herman of my own. I am wondering – does he need to be fed on whole milk or will trim milk satisfy him? Is it the fat he needs or the calories? I love sour dough rolls so I’m looking forward to a bit of experimentation.
Thanks
Angela
I used 1% milk and it seemed to work fine. I may use fat-free next time. As far as I know it’s the lactose in the milk that the yeast feeds off, and lower fat milk actually has more lactose than full-fat.
Useful information, thanks!
Really wish your recipes said how much batter to use. Only the “basic” one seems to. The problem is that I was’t given a full quarter of mixture in the first place (because it bubbled out of the container my friend put it in, so some went to waste) so my first batch was less than it should’ve been. I gave half away instead of a quarter, as it didn’t seem like much, and made a cake with some of the rest. Now I have a new 10-day-old batch to cook with but no idea how much I have compared to how much I should have.
Hi Cathy,
Thanks for the pointer! If you have a look at the Freezing Your Herman Start page the photo shows roughly how much a portion is. Its about a mug or coffee cup full.
I will get this in on the site somewhere.
Stuart
Hi, my daughter wants to make Herman at school during food tech free choice of recipe, tomorrow, but we have no starter started. Can we start it tonight and can she then go on with the last stage of Herman tomorrow? If so what quantities so as not to fill all the ovens in the class!!
I love it when school children start a Herman adventure!
Sure you can make a starter today then tomorrow follow the instructions from day 9 or 10, as if you’d just been given a starter by someone else (I.e. Either go for another 10 days or bake right away.
A normal starter amount is about a cup and a half. Measures can be found on the website, either use the search bar or download the instructions.
If in doubt just literally use a mug or large tea cup as your cup measure for everything.
Please come back and let us know how it went. Photos are always good!
Good luck,
Stuart
Does anyone know where the name, “Hermann”, came from? Is it named after someone/something?
Thanks
I’m part way through making my first gluten-free batch of Herman, but haven’t really any ‘friends’ to pass 3/4ths of it onto. Does anyone know any reason why I shouldn’t bypass the 10-day process after Day4 and proceed to make up a cake/loaf with half the sourdough and freeze the remainder?
Can I bake with Herman before Day 10?
Why does my Herman work beautifully with no baking powder? I leave him mixed in the tin for about an hour before baking, he comes out beautifully light.
Who invented this recipe?