• Do not refrigerate
• If air gets into the bag, let it out
• It is normal for the batter to rise, bubble and ferment
Day 1. If starting from scratch: in a large Ziploc baggie (gallon size), combine 1 cup milk, 1 cup flour, 1 cup sugar.
Close and mush well. Let sit and do nothing else. Do no refrigerate.
Day 1. If you just received a baggie of starter, do nothing.
Day 2. Mush bag 2 times a day.
Day 3. Mush bag 2 times a day.
Day 4. Mush bag 2 times a day.
Day 5. Mush bag 2 times a day.
Day 6. Add 1 cup milk, 1 cup flour, and 1 cup sugar. Mush together thoroughly.
Day 7. Mush bag, let air out, and reseal the bag, 2 times a day.
Day 8. Mush bag, let air out, and reseal the bag, 2 times a day.
Day 9. Mush bag, let air out, and reseal the bag, 2 times a day.
Day 10.Follow the instructions below:
1. Pour the entire contents of the bag into a non-metal bowl (original recipe said this).
2. Add 1 ½ cup flour, 1 ½ cup sugar, & 1 ½ cup milk to the mix. Stir.
3. Pour four 1-cup “starters” into 4 gallon size Ziploc bags. Keep a starter for yourself and give the other bags to friends along with a copy of this recipe. Be sure to mark the bag with the date for Day 1 so they know where to start. Note: you can keep the “starters” in the freezer for later use. Or, you can bake all the mixture into 6 loaves of bread. Use 2 “starters” per batch. The remainder will also give you a batch.
4. Preheat oven to 325º.
5. I switch to my metal mixing bowl at this point & the bread is fine. To the remaining batter (or each additional batch) add:
• 3 eggs
• 1 cup oil
• ½ cup milk
• 1 cup sugar
• 2 tsp. cinnamon
• ½ tsp. vanilla
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 2 cups flour
• 1 large box instant vanilla pudding (or 2 small boxes)
• 1 cup dried fruits or chopped nuts (optional). You can also use ½ fresh blue berries.
6. Grease 2 large loaf pans-I use Pam. Mix additional ½ cup sugar and 1 ½ tsp. cinnamon and dust the greased pans with ½ the mixture. Save remaining sugar.
7. Pour the batter evenly into the 2 pans and sprinkle the remaining sugar mixture over the top.
8. Bake 55-60 minutes or until done. Cool until bread loosens from the pan evenly – approx. 10 min. Turn out onto serving dish. Serve warm or cold.
The bread can also be frozen, so if you bake the whole mixture, you don’t need to worry about eating 6-loaves of bread immediately! If you keep a starter for yourself, you will be baking every 10 days. Enjoy!