Sourdough Herman Bread

Start by combining warm water in a small bowl and adding yeast, allowing it to blend smoothly. Allow the mixture to sit for 10 minutes until it becomes frothy.

Next, combine the yeast-infused water with the Herman Starter, oil, 2 cups of flour, and salt in a large mixing bowl. Mix everything thoroughly. Gradually add the remaining 1/2 cup of flour, stirring after each addition to ensure a smooth consistency. When the dough comes together and forms a cohesive ball, transfer it onto a lightly dusted surface and knead until the dough feels smooth, elastic, and well-developed, taking about 8 minutes.

Prepare a large bowl by lightly coating it with oil. Place the dough inside and coat it evenly with the oil. Cover the bowl with a damp cloth to create a warm environment for rising, allowing it to double in size over the course of about 1 hour.

To shape the dough into a loaf, lightly grease a 9x5 inch loaf pan. Remove the dough from its resting place and deflate it by gently pressing down on it. Transfer the dough onto a lightly dusted surface and form it into a loaf shape. Place the formed loaf into the prepared pan, covering it with a damp cloth to allow for further rising. Allow the dough to rise until it has doubled in size, taking about 40 minutes.

Preheat your oven to 375 degrees F (190 degrees C). Once the oven is preheated, bake the loaf for 30 to 35 minutes or until the top is golden brown and tapping the bottom of the loaf yields a hollow sound.