Begin with the starter bag that has been given you.
Important Preparation Tips:
Do not use a metal spoon for beating the batter.
It is normal for the batter to bubble and ferment.
If air forms in the bag, let it out.
Do not refrigerate, although the starter bag can be frozen at the very beginning.
Day #1: You received your fermented starter in a Zip-lock bag. Do nothing except to place the bag flat on the counter.
Days #2 through day 5:. Squeeze the bag several times during the day. Let air out of the bag if it forms.
Day #6 : Add 1 cup sugar, 1 cup flour, 1 cup milk. Squeeze the bag several times during the day.
Days #7, #8 and #9 Squeeze the bag several times during the day. Let air out of the bag if it forms.
Day #10: In a large, non metallic bowl, combine the batter with one cup of sugar, 1 cup of flour, 1 cup of milk.
Mix with a WOODEN spoon.
Pour one cup of batter into three one-gallon ZIP lock bags, 1 cup per bag to each of three friends with a copy of these
instructions. Freeze bags at this point for later distribution if you wish.
With the remaining batter in the bowl, add:
1 cup sugar
2 cups flour
1 cup vegetable oil
1/2 cup milk
1 large or 2 small boxes vanilla pudding
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinammon
3 large eggs
1 tsp. vanilla
In a separate bowl, mix 1 tsp. cinammon with 3 T. sugar. sprinkled into 2 greased loaf pans.
Pour batter into pans.
Bakee at 325 for one hour or until golden brown. Enjoy!