Talk:Herman cake

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I[edit]

I agree that this article needs citations. I have come across one or two web-sites which suggest that you can make a 'starter' by mixing sugar, flour, water and dried active yeast. This would result in a pure yeast culture with commercial origins, not a sourdough (which is a natural symbiotic mix of yeast and Lactobacillus species). This is a far cry from the Amish that some web-sites allude to!

I also note that most recipes accompanying the Herman cake require baking powder, which makes you wonder what the yeast actually does. Mark ong (talk) 22:14, 7 May 2012 (UTC)[reply]

Having looked at the instructions for baking a Herman cake I note there is no rise or prove time in the process, meaning that the yeast is not producing bubbles. As MArk observes above, the foaming to produce a cake texture seems to be done by the addition of baking powder. Perhaps the Herman culture contributes flavour only (or is only really there for social reasons?). — Preceding unsigned comment added by Photo2222 (talk • contribs) 22:02, 22 November 2012 (UTC)[reply]