Add sugar, yeast and water and stir everything with a wooden spoon. Let the dough stand in a warm place for two days with the lid closed. Stir the dough every now and then.
Then put the dough in the refrigerator for 24 hours.
Now you have a dough as if you had been given it. And this is how you continue:
Store dough in the refrigerator.
Day 1: Let rest
Day 2: stir
3rd day: stir
4th day: stir
5th day: feeding. Put Hermann in a larger container and mix with 150g sugar, 100g flour and 200ml milk.
Day 6: stir
Day 7: stir
Day 8: stir
Day 9: Stirring
Day 10: feeding. Mix Hermann with 150g sugar, 100g flour and 200ml milk.
Then divide the dough into 4 parts.
What you do with the 4 parts of Herman is up to you. You can give up one or more parts, bake, freeze or continue growing. For breeding you start again on day one, otherwise you can simply freeze Hermann or bake a cake out of it.