1 pkg. dry yeast
2 1/2 c. tepid water (110 degrees)
2 tsp. honey or sugar
2 1/2 c. flour

Dissolve yeast in 1/2 cup of the water. When foamy, mix with honey, flour and remaining 2 cups of water. Store in a large crock or glass jar. Cover with a damp cloth and rubber band. Keep at room temperature 24-48 hours. Herman will bubble up. Stir down bubbles, then refrigerate, stirring daily with a wooden spoon.

On the fifth day: Feed Herman 1 cup flour, 1 cup milk and 1/2 cup sugar.

On the 10th day: Remove 2 cups of Herman for baking, then add the same ingredients as on the fifth day to keep the starter going. (After adding these ingredients, you may divide Herman in half and give 1/2 to a friend to feed.) Use the 2 cups of Herman you removed to make this coffee cake.