For the Hermann dough starter, first mix the sourdough extract with yeast and milk. Mix the flour with the sugar. On it the dough must rise one night in a cool room (not in the refrigerator). Continue to use one cup of dough.
In order for Hermann to turn out well and not shrink, there are a few basic rules to follow. Hermann does not tolerate metal, only wooden spoons may be used. It is best to keep it at room temperature (not in the refrigerator!), with the dough bubbling away.
On the 1st day, let the dough rest. Stir once on the 2nd, 3rd and 4th days.
On the 5th day, add a cup each of sugar, milk, and flour, stirring until the dough is once again quite smooth.
On the 6th, 7th, 8th and 9th days, again stir once a day.
On the 10th day, first add one cup each of sugar, milk and flour again, stirring as you go. Divide into four equal portions. Three can be saved for later or given as gifts.
To the 4th unit, add another 2 cups of flour, a cup of sugar, a cup of milk, and 1/2 cup of oil, plus 3 eggs, a packet each of vanilla sugar and baking powder, and a tiny bit of salt.
Stir the finished Hermann batter again and bake at 190 degrees for 40-45 minutes in a well-greased baking pan.
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