2 c. all-purpose white flour
2 c. milk
1 c. sugar
1/3 c. warm water
2 tbsp. or 2 pkgs. active dry yeast

Pour water into a medium sized bowl. Sprinkle yeast and 1 tablespoon of the sugar over the water and let stand in a warm place to double in size. (Approximately 10 minutes.)

In a plastic or glass bowl, mix milk, sugar, flour and yeast mixture. Stir using a wooden spoon (metal objects retard "Herman's" natural growth). Cover loosely so "Herman" can breathe. He will double or triple in size during vigorous rising. Stand mixture overnight in warm place. Next day, refrigerate, covered and stir each day for five days. On the fifth day you may use him to bake with.

IMPORTANT: When you remove 2 cups of "Herman" you must feed him by adding 1 cup white flour, 1 cup milk and 1/2 cup sugar. Leave the starter in refrigerator, stirring daily for five days. After the 10th day, you can bake with "Herman" daily. Remember to feed him each time you use him. If you aren't baking with "Herman" for awhile, just add 1 tablespoon of sugar to feed him every five days.

When tired of baking with "Herman", he will freeze well. Thaw at room temperature when used again.