Categories: Breads 
      Yield: 1 servings 
  
      1 pk Dry yeast                           3 tb Sugar 
      2 c  Flour                               2 c  Water 110-115 degrees 
      1 ts Salt                            
  
  Dissolve yeast in 1/2 c. warm water.  Let stand 5 minutes. Combine next 3 
  ingred. in a med. sized nonmetal bowl. Mix well. Gradually stir in 2 c. 
  warm water. Add yeast mixture and mix well. Cover loosely and let stand for 
  72 hrs. in a warm place stirring 2-3 times per day. Place fermented mixture 
  in refrgerator, and stir daily; use within 11 days. To use, remove 
  sourdough starter from refrigerator and let stand at room temp. for at 
  least 1 hour.  Stir well and measure amount of starter needed for recipe. 
   Replenish remaining starter with Herman Food, and return to the 
  refrigerator; use within 2-14 days, stirring daily. Yield: about 2 c. 
  starter Herman Food: 1/2 c. sugar, 1 c. flour, 1 c. milk