DO NOT USE A METAL SPOON OR BOWL FOR MIXING. DO NO REFRIGERATE. IF AIR GETS IN THE BAG, LET IT OUT. IT IS NORMAL FOR THE BATTER TO THIKEN, BUBBLE AND FERMENT.
DAY 1: Combine flour, sugar and milk and place in a zip loc bag.
DAY 2: Squeeze the bag.
DAY 3: Squeeze the bag.
DAY 4: Squeeze the bag.
DAY 5: Squeeze the bag.
DAY 6: Add flour, sugar, and milk
DAY 7: Squeeze the bag.
DAY 8: Squeeze the bag.
DAY 9: Squeeze the bag.
DAY 10: Combine in a large glass or plastic bowl, the batter from the bag and flour, sugar, and milk. Mix with a wooden spoon or spatula. Pour 4-1 cup starters each into a gallon size zip loc baggie. Keep 1 starter for yourself and give the other 3 to your friends along with the instructions. With the remaining batter in the bowl, make bread using the recipe below:
BREAD: Mix batter, oil, sugar, vanilla, eggs, baking powder, cinnamon, flour, milk, baking soda, vanilla pudding mix, and salt. Add pecans, raisins or chocolate chips, if desired. Pour into 2 large well greased and sugared (mix cinnamon and sugar) loaf pans or one large bundt cake pan. You can sprinkle some extra cinnamon and sugar on top. Then bake at 325º for one hour.