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HERMAN SOURDOUGH STARTER 
2 c all-purpose white flour
2 c. milk
1 c. sugar
1/3 c. warm water
2 tbsp. (2 pkg.) active dry yeast

Sprinkle 1 tablespoon sugar over the warm water. Sprinkle yeast over this and let stand in a warm place to double in size, about 10 minutes.

Mix milk, sugar, flour and yeast mixture in a large plastic of glass container (about a 5-quart size). Stir, using only a wooden spoon or paddle since metal objects retard Herman's natural growth. Cover loosely 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. 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 5th day, measure out 1 cup Herman for yourself to bake with. Measure out another cup to give a friend as a gift, provided you can part with it. Then feed the Herman you have left with: 1 cup all-purpose white flour, 1 cup milk, 1/2 cup sugar. Stir well. Keep in refrigerator in the same large container, loosely covered. Stir every day.

On the 10th day, if you wish, measure out another cup of Herman to give to a friend. Because he has grown, you should have enough to bake a Herman recipe plus start the process of feeding him once again. If you are not using Herman often, just add a tablespoon of sugar every 5th day and continue as long as forever.

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