Herman Sourdough Starter

Sprinkle 1 Tablespoon of the sugar over the warm water. Sprinkle yeast
over this and let stand in warm place to double in size, approximately 10
minutes.

Mix milk, sugar, flour and yeast mixture in a plastic or glass container,
about the size of a 5 quart ice cream bucket.

Stir, using only a wooden spoon as metal objects retard Herman’s natural
growth. Cover loosely with a clean cloth or place glass plate over top of
container so Herman can breathe.

Herman doubles, even triples at times of vigorous rising. Place Herman in
a warm place overnight. (On top of refrigerator or in oven with only the
pilot light or electric oven light on.) Next day refrigerate, loosely
covered, and try to stir each day. Yeast-type mold may begin to form on
the surface after 48 hours if you don’t stir daily. On the fifth day,
measure out 1 cup of Herman to bake with (you can measure out more but you
must have at least 1 cup of Herman left). Then feed the Herman you have
left:
: 1 c all-purpose white flour; 1 c milk; 1/2 c sugar

Stir well! Keep in refrigerator in the same large container, loosely
covered. Stir every day. We have been away on vacation weekends with no
stirring and Herman survived quite nicely. For longer vacations, remember
he freezes well!

On the tenth day, if you wish, measure out enough to bake another recipe
and start the process of feeding him once again. Feed Herman:

: 2 c all-purpose flour; 2 cups milk; 1 c sugar.

After the tenth day we start using Herman almost daily, or as desired, as
we make most of our bread, cake and pancakes from Herman. As long as we
remember to feed him approximately every 5 days he survives very well. Feed
on days divisible by five-five, ten, fifteen, twenty, twenty-five, and
thirty. You will never again forget when to feed Herman. If it’s a 5-day,
feed Herman!

If you are not using Herman often, just add a Tablespoon of sugar to Herman
every fifth day and continue as long as forever!! Herman is such a
sweetheart ( a sweet sourdough)!!