As I sit here writing, yet another Herman experiment is in my oven, one Herman is in my fridge, one is in the freezer and yet another poor Herman is not going to be fed tomorrow. I do, however, still have one that is not being subject to some experiment that I am feeding and nurturing until Friday next week then he too will come to his own fate in the form of some other delicious cake or bake.
When writing my 30 by 30 list just two weeks ago I wrote:
29. Get a book published.
The reason it was at 29 was that it is something I have always wanted to do, but thought it was one thing that I most likely wouldn’t get accomplished by the time I was 30. Then, last Thursday I had a great idea to create a recipe book for Herman sourdough, I typed it into a search engine and no books were out there for Herman cakes or for sweet sourdough recipes. Since then I have been experimenting with the limitations of Herman and really trying to understand the science behind it all as well as writing the outline of my book and researching recipes. Below is the latest of my experiments:
- 280g/10oz self-raising flour
- 85g/3oz butter
- 1 portion of Herman
Preheat the oven to 200C/Gas 6. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre of the dry ingredients and tip in the Herman, all in one go, then using a knife cut through the mix until combined into a soft dough.
Tip the dough out onto a lightly floured surface and knead briefly. Roll the dough out to a 2.5cm/1in thickness, then stamp out 5cm/2in rounds with a cutter. Gather up the trimmings, knead again briefly and stamp out more rounds.
Transfer the Herman scones to a baking sheet, spaced a little apart and bake for 12-15 minutes until risen and light golden. Leave the scones to cool on a wire rack and serve with cream and jam.
General Appearance: The Herman scones look like scones, I didn’t glaze them as it was late last night and I just wanted to get them in the oven. They didn’t rise as much as I had expected but I do wonder what would happen if I left them in a warm place for 1/2 hour – another experiment.
Texture: The texture is perfect scone texture; light and crumbly.
Aroma: Herman scones do smell like Herman, not quite as alcoholic but there is still that hint of yeast fermentation. This is not bad, just different.
Taste: There is still a hint of Herman in the taste of the scones, but again this is not a bad thing and if, like me, you like to have jam and cream on your scones you don’t notice it at all.
If you have some Herman spare and love scones why don’t you give these a go. Takes about 30 minutes in total, including cooking time and they are super warm with butter on. I will definitely make these again.