Proportions for refreshing:
60g milk
30g sugar
30g flour
Starter is 25% sugar, 25% flour and 50% milk by weight.
Notes
I have found that Herman is sensitive to overheating. Basically, not more than 28C, which basically means, if you live somewhere hot, you should probably move it out of your kitchen when you are baking the whole day.
If you are in a hurry to ripen Herman for use, giving it a stir every 2 hours seems to help. You should especially consider stirring if Herman has separated.
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