2 c. flour
1 env. dry yeast
1 tsp. salt
2 c. warm (105 to 115 degree) water

In a large bowl, mix flour, sugar, yeast and salt. Gradually stir in water. Beat with a whisk until smooth. Cover with a towel. Set in warm draft-free place. Stir 2-3 times a day for about 3 days or until starter is bubbly and produced a yeasty aroma.

Transfer to a jar or plastic container. Cover. Tilt cover or punch hole in plastic lid. Refrigerate.

CARE AND FEEDING OF HERMAN:

Starter should be used within 14 days and replenished or fed immediately after each use.

To feed: Stir or whisk in 1 cup flour, 1 cup milk, and 1/2 cup sugar. May not be completely smooth. Wait at least 24 hours before using again. If you don't use within 14 days, cover tightly and freeze. Let stand at room temperature until thawed and bubbly before using.