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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Cereals and bread from Germany, Switzerland, UK and Ireland
A very wet starter of flour, sugar, water and a little dry yeast is stirred daily for ten days and fed twice with flour, sugar and milk. On day 10 it is divided into portions; one is baked into a sweet cake, one is kept to start again, and the rest are given to friends with the instructions. Made in 6 steps over 8 days. The longest step, rest warm, then stir daily, takes 4 days (Dr. Oetker Schweiz). Baker's yeast, added as dry yeast does most of the fermenting.
| Main step | 4 daysReported[oetker] | Rest warm, then stir daily |
|---|---|---|
| Temperature | 43 °CSet[cornell][oetker] | Mix the starter |
| 100 g | Flour (starter)[oetker] |
| 1 tbsp | Sugar (starter)[oetker] |
| 1/2 sachet | Dry yeast[oetker] |
| 200 ml | Lukewarm water[oetker] |
| 100 g + 100 g | Flour (feeds on day 5 and day 10)[oetker] |
| 150 g + 150 g | Sugar (feeds on day 5 and day 10)[oetker] |
| 200 ml + 200 ml | Milk (feeds on day 5 and day 10)[oetker] |
| Starter | backslop (one portion of the finished starter begins the next cycle); first seeded with dry yeast |
Total time across the recorded steps: 8 days
What changes: Flour, sugar, dry yeast and lukewarm water are stirred into a thin batter
Use plastic or wooden bowls and spoons, not metal. Output: thin batter in a closed plastic bowl.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Herman is a sweet, milk-fed starter seeded with baker's yeast, run on a fixed 10-day schedule and passed on like a chain letter. A bread sourdough is flour and water only, wild-seeded, and kept without a set end day.
University extension advice is to use pasteurised milk, never raw milk, and to discard a starter that smells bad or shows orange or red spots or slime. A starter of water, flour, sugar and yeast is a safer choice than one with milk and wild yeast. No foodborne illness outbreak has been directly linked to modern friendship starters.
Hazards the sources name: Bacteria from raw (unpasteurised) milk or from eggs, such as Salmonella, if these are used.
Every number is labelled with how it is known. How this atlas is made
Nothing reliable is known about the origin of the name Hermann. In German-speaking countries the starter has long been passed on with a letter of instructions, like a chain letter.
