When you give the bags away. Put the Day 1 date on them.
Important Preparation Tips:
- Do not use a metal spoon or bowl for mixing
- Do not refrigerate
- If air gets in bag, let it out
- It is normal for batter to thicken, bubble and ferment
Day 1: Congratulations – you received fermented batter – do nothing
Day 2: Squeeze the bag several times
Day 3: Squeeze the bag several times
Day 4: Squeeze the bag several times
Day 5: Squeeze the bag several times
Day 6:** Add 1 cup flour, 1 cup sugar, and 1 cup milk. Squeeze bag
Day 7: Squeeze the bag several times
Day 8: Squeeze the bag several times
Day 9: Squeeze the bag several times
Day 10: In a large non-metal bowl combine the batter with 1 cup flour, 1 cup sugar and 1 cup milk. Mix with wooden or plastic spoon.
Pour 4 1-cup starters into 1-gallon Ziploc bags.
Give these starters away to family or friends with a copy of these instructions.
To the remainder of your batter in the bowl ADD:
1 cup cooking oil
1 cup sugar
1 tsp vanilla
3 large eggs
1 ½ tsp baking powder
½ tsp salt
2 cups flour
1/3 cup milk
½ tsp baking soda
1 large box or 2 small boxes of instant vanilla pudding
2 tsp cinnamon
In a small bowl mix together 1 tsp cinnamon and 3 tbsp. sugar… sprinkle into well-greased loaf pans before pouring batter into pans. Bake at 325° for 1 hour or until done.
Extras you can add = 1 cup raisins, nuts, or chocolate chips.
** If you don’t want any starters to give away, on day 6 and day 10 only add ½ cup of each. That will give you 2 starters (one to keep and one to give away) and a batch to bake – or you can bake the two batches for 4 loaves. Hope you enjoy!
Do not put in the sun. Do not use any metal (spoons, bowl or measuring cups) plastic only. Use Pyrex loaf pans to bake