My Herman has been sitting happily in the fridge since the 12th. He's had 2 feedings so far, and will be ready to use on his 3rd feeding on Sunday. The family is impatiently waiting, as they know what kind of goodies will come out of our starter.
If you'd like to make your own Herman, here's the recipe I used:
Herman Starter (sweet sourdough starter)
2 cups all-purpose flour (I used unbleached)
1 tsp. salt
1 Tbsp. active dry yeast
2 1/2 cups lukewarm water, divided
3 Tbsp. sugar
Dissolve yeast in 1/2 cup warm water (no warmer than 115 degrees). Add remaining water, sugar, salt & flour. Mix thoroughly in a non-metal container. (I use a glass gallon pickle jar.) Cover loosely with Waxed paper or cheesecloth and let set on the counter for 24 hours and bubbly. If it isn't bubbly yet, let set on the counter for another day or so until it is. Temperature of your home will have a lot to do with how fast Herman bubbles. Stir each day.
When Herman bubbles, move him to the refrigerator, where he will now reside. When he goes in the fridge, this will be counted as day one. Each day, you will need to stir, re-cover and refrigerate for the next 5 days. On the 5th day, feed Herman the following:
1/2 cup sugar
1 cup milk
1 cup flour
Stir until smooth. This is Herman's first feeding, and this is what you will feed him from now on. This is counted as day 5. You will continue to stir, re-cover and refrigerate as you did before, for 5 more days. On day 10, you will feed Herman again. Stir each day again for 5 days. On the 15th day, you will again feed Herman. He is now ready to use for rolls, breads, etc.
Herman will live for a long time in your fridge - or until you get tired of taking care of him. He will require a stir every day, and a feeding once a week from now on. Every once in a while, take Herman out and transfer him to a new clean jar, to keep him healthy.
I'll post recipes that use Herman in the next few days.