A couple of wonderful ladies from North Branch, MN had a newsletter several years back and this wonderful sourdough starter was in one of the issues.
Sprinkle 1 tablespoon ginger and honey or brown sugar over the warm water. Sprinkle yeast over this and stir. Let stand in warm place to double in size, approximately 10 minutes.
Mix milk, honey or brown sugar, flours, and yeast mixture in a plastic bag or glass container, about the size of a 5 quart ice cream pail or a gallon size Pyrex jar. Stir, using only a wooden spoon as metal objects will retard Herman's growth. Leave the cover on loosely or place a glass plate over the top of the container so that Herman can breathe. Herman doubles, even triples at times of vigorous rising. Stand Herman overnight in a warm place.
Next day refrigerate, covered, and stir each day. This is very important with Wheat ‘n Honey starter as more gases form in the bucket and are released during stirring.
Formation of this gas may cause Herman wheat ‘n honey starter to appear darker on top before stirring each day.
On the fifth day measure out 1 cup Herman to bake with and another cup to give to a friend if you wish, then feed the Herman you have left:
Stir well. Keep in refrigerator. From day five on you may bake with Herman any day you wish, always making sure you have one full cup left for feeding. Feed Herman every five days. If you have a lot left, feed him only 1 tablespoon honey or brown sugar. If you have one cup or a little more left, add the same ingredients as you did on the fifth day. When you share a cup of Herman with friends they should feed Herman the same day he arrives the same ingredients listed above for the fifth day and continue the same as above.
With care you should be able to continue a honey of a Herman for a long, long time.
Source: Posted by Nancy K March 8, 2001 08:25:38: