Herman Starter

This recipe was published in Southern Living
magazine in 1982 , I think.
Original contributor was Mrs. Ben F. Harper of
Chattanooga, Tenn.

1 package dry yeast
1/2 cup warm water
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
2 cups warm water
Herman Food(recipe follows)

Dissolve yeast in 1/2 cup warm water; let stand 5 minutes. Combine next 4
ingredients in a medium-size nonmetal bowl.  Add yeast mixture, and mix well. 
Cover loosely with cheesecloth and let stand in a warm place (80 to 85 degrees)
for 72 hours, stirring 2 to 3 times daily.  Place fermented mixture in
refrigerator, and stir daily;  use within 11 days.  To use, remove sourdough
starter from refrigerator and let stand at room temperature at least 1 hour.
Stir well, and measure amount of starter needed for recipe.  Replenish remaining
starter with Herman Food, and use within 2 to 14 days, stirring daily. When
sourdough starter is used again, repeat above procedure for using and
replenishing starter. Yield: about 2 cups.

HERMAN FOOD

1/2 cup sugar
1 cup all-purpose flour
1 cup milk

Stir all ingredients into remaining sourdough starter and refrigerate.
NOTE: Herman Sourdough Starter may be frozen. Before using, let thaw at room
temperature until mixture is bubbly (about 5 hours).

Source:

rec.food.cooking, rec.food.recipes