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
MIX WELL.
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.
Enjoy!
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
MyDrunkenChef.com
The Magic of a Perfect Pairing 