Do not use a metal spoon (using metal with your starter will cause an acidic reaction that will ruin it) and do not refrigerate the starter. Let air out of the plastic bag occasionally or it could explode.
Day 1: You received fermented batter (starter) in a one-gallon bag. Do nothing but place the bag on the kitchen counter. If you didn’t receive the starter on Day 1, go by the date on the bag.
Day 2: Squeeze the bag.
Day 3: Squeeze the bag.
Day 4: Squeeze the bag.
Day 5: Squeeze the bag.
Day 6: Add 1 cup of flour, 1 cup of sugar and 1 cup of milk to the bag and squeeze several times.
Day 7: Squeeze the bag and let some air out.
Day 8: Squeeze the bag and let some air out.
Day 9: Squeeze the bag and let some air out.
Day 10: Today is the day to make the bread and divide the starter for your friends. In a large non-metallic bowl combine the starter with 1 1/2 cups flour, 1 1/2 cups sugar and 1 1/2 cups milk. Mix with a wooden spoon. Pour four 1-cup starters (don’t use a metal measuring cup!) into 4 one-gallon Ziplock bags. Write the Day 1 date on the bag (today’s date) and the Day 6 and Day 10 dates as well. Pass out to your friends with a copy of these instructions.
the remaining starter
1 cup oil (or 2 cups applesauce)
1 cup sugar
2 cups flour
3 large eggs
1/2 cup milk
2 small or 1 large box instant vanilla pudding
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons cinnamon
optional: 1 cup chopped nuts or 1/2 cup raisins, chocolate chips or blueberries.
1. Preheat oven to 325 degrees F and grease two 9 x 5-inch loaf pans. Mix 1 teaspoon cinnamon and 3 tablespoons sugar in a small bowl and sprinkle it over the bottom of the two pans.
2. Add all of the ingredients to the remaining batter in the bowl and mix well.
3. Pour the batter into the loaf pans and bake in the oven for 1 hour. The bread is done when a skewer or cake tester comes out clean from the middle.
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