At our last Quilt Guild meeting Lara gave me a Herman the German Friendship cake starter, which was quite spooky as I had just been talking about this starter (and sourdough and Kombucha) with Chris as we were driving to the meeting.
So I took Herman home and followed the instructions, feeding him etc. I didn't want to make a cake with Herman so the second feed, I didn't add sugar, just flour and water as I hoped that would reduce the sweetness of the starter a bit.
The bread recipe I used was the Artisan Bread in Five minutes a day the proportions of flour were 2 cup flour and 1 cup wholemeal (mainly because I need to use up the wholemeal flour) and 1 1/2 cups Herman starter, I also added about 1 cup of water, and used yeast and salt as per the Artisan bread recipe. I stirred it all together at lunchtime, and left it to prove till the next morning, when I baked it.
The bread rose fairly well, had a great crust on it and was nice to eat although a bit too sweet for my liking, this was the Herman starter effect.
For comparison purposes I also made another loaf on Saturday but this time I didn't use the Herman starter, I used the same proportions of white flour and wholemeal flour and same amounts of yeast, salt and water.
I noticed that the dough was a bit slower rising this time, and didn't smell as sweet, the Mister and I preferred this bread to the other loaf because it wasn't sweet.
I've also noticed that the Herman starter isn't quite as active as it was a week or so ago, although it has been colder which I know can slow a sourdough starter down. I found this blog where there is a post about using Herman in pancakes so I may try that sometime soon as we like pancakes.