HERMAN--FRIENDSHIP BREAD, AMISH BREAD

This is a sourdough that is a starter mix used to make sweet dough-type bread. According to the usual directions given with the starter, they say it should not be refrigerated for 10 days. According to the University of Illinois Extension Foods Specialists, THIS IS NOT CONSIDERED FOOD SAFE. Salmonella, clostridium perfringens and other illness-causing organism can grow rapidly in the unrefrigerated mix. The bread is usually fed with 1 cup each of flour, milk and sugar.
To ensure the safety of the starter mix, we suggest refrigerating the culture. It may take longer before it is ready to use in a recipe, but it will be safe. If at any time the starter has mold growth on it or becomes slimy or foul smelling, throw it out.
A starter recipe which doesn't contain milk or eggs and is considered safe by the University of Illinois:

ALASKAN SOURDOUGH STARTER

1 package active dry yeast
2 cups warm water (105 to 115 degrees F)
2 cups sifted flour
1 tablespoon sugar

Soften yeast in warm water in large glass bowl. Stir in flour and sugar, beating until smooth. Let stand in a warm place (85 degrees F) for about 36 hours, stirring occasionally. The starter can be refrigerated immediately after preparing it . However, the time required for fermentation before it can be used will be about 72 hours.
Stir well just before using. Pour out the amount of starter
needed. Replenish remaining starter by adding 1 cup each
flour and warm water, beating well. Let stand in warm place
until bubbly. Place in covered jar and refrigerate for later use. Use in bread recipes in the following proportions:
1 cup starter per 6 cups of flour per 2 cups of water.

Source: Carlton, J.M. 1975. The Old-Fashioned Cookbook.
From: Dr. Susan Brewer, 1993, University of Illinois.