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1
Sprinkle 1 Tbsp.
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2
sugar over the hot water.
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3
Sprinkle yeast over this and let stand in a hot place to double in size, about 10 min.
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4
Mix lowfat milk, sugar, flour and yeast mix in a large plastic of glass container (about a 5-qt size).
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5
Stir, using only a wooden spoon or possibly paddle since metal objects retard Herman's natural growth.
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6
Cover loosely or possibly place glass plate over top of container so Herman can breathe.
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7
Herman doubles, even triples at times of vigorous rising.
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8
Place Herman in a hot place overnight.
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9
Next day chill, loosely covered, and try to stir each day.
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10
Yeast-type mold may begin to create on the surface after 48 hrs if you do not stir daily.
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11
On the 5th day, measure out 1 c. Herman for yourself to bake with.
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12
Measure out another c. to give a friend as a gift, provided you can part with it.
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13
Then feed the Herman you have left with: 1 c. all-purpose white flour, 1 c. lowfat milk, 1/2 c. sugar.
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14
Stir well.
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15
Keep in refrigerator in the same large container, loosely covered.
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16
Stir every day.
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17
On the 10th day, if you wish, measure out another c. of Herman to give to a friend.
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18
Because he has grown, you should have sufficient to bake a Herman recipe plus start the process of feeding him once again.
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19
If you are not using Herman often, just add in a Tbsp.
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20
of sugar every 5th day and continue as long as forever.
