Starter

1. Soften yeast in water with sugar. Stir once or twice. Let stand 5 minutes or until doubled in volume. (If it doesn’t double and bubble, the yeast is no good. Throw it out and start over with a fresh pack.)
2. Beat remaining 3 ingredients together until smooth and beat in the bubbly yeast mixture at end of the 5 minutes. Pour into a nonmetallic 8 cup container with a loose fitting lid. Let stand in a warm place for 6 hours. As it bubbles up, stir it down (after the 2nd or 3rd hour – so don’t be impatient!) Then it’s ready to use. Say hello to Herman!
3. Just remember to keep Herman out of drafts. Set him in a sunny spot-once in a while. He delights in this! He’ll bubble up with excitement if the sun’s shining on him a while!

Replacement Recipe

1. Every time you remove a cup of Herman, you must replace him at once with this simple mixture.
2. Beat it smooth and stir it into the mixture from which you removed the cupful for baking purposes. The above 3 cup mixture makes 1 cup of starter batter exactly, so if you remove TWO cups of the starter, double the replacement ingredients.
3. Always leave at least one cup of the starter at all times with which to begin your next batch of Herman.