Combine the starter ingredients in a ziploc plastic bag. Squeeze the bag and mix ingredients thoroughly. Keep at room temperature or near a warm area for SIX days. During this time squeeze the bag to mix ingredients and let ferment daily. During this time, squeeze the bag to mix the ingredients and let the fermentation begin. Fermentation will start around the 4th or 5th day. When this happens, let the air out of the bag. After the 6th day, start the bread recipe with DAY ONE and continue as the recipe dictates.
Do not refrigerate. Do not use a metal bowl for mixing or metal utensils for mixing recipe.
If air gets in the bag, let it out. It is normal for matter to thicken, bubble, and ferment.
DAY 1: This is the day you receive the batter. Do nothing.
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 flour, 1 cup sugar, & 1 cup milk.
DAY 7: Squeeze the bag.
DAY 8: Squeeze the bag.
DAY 9: Squeeze the bag.
DAY 10: Pour the bag into a large bowl (not metal) and add to the batter again: 1 cup flour, 1 cup sugar, & 1 cup milk.
Mix with a wooden spoon or spatula. Pour 4 ( 1-cup ) starters into ziplock bags and mark the date as 'Day 1'. Keep 1 starter for yourself, and give the other 3 starters to your friends along with the instructions.
Add recipe ingredients to remaining batter in bowl & mix well. Oil & sugar coat (with a sugar/ cinnamon mixture) the bottom & sides of 2 large loaf pans. Feel free to sprinkle some extra cinnamon, sugar mixture on top. Bake at 325* for 1 hour.
Add optional raisins or chopped pecans if desired or drizzle with an icing. - The taste is like a cinnamon coffee-cake.
Ingredients
Directions
Combine the starter ingredients in a ziploc plastic bag. Squeeze the bag and mix ingredients thoroughly. Keep at room temperature or near a warm area for SIX days. During this time squeeze the bag to mix ingredients and let ferment daily. During this time, squeeze the bag to mix the ingredients and let the fermentation begin. Fermentation will start around the 4th or 5th day. When this happens, let the air out of the bag. After the 6th day, start the bread recipe with DAY ONE and continue as the recipe dictates.
Do not refrigerate. Do not use a metal bowl for mixing or metal utensils for mixing recipe.
If air gets in the bag, let it out. It is normal for matter to thicken, bubble, and ferment.
DAY 1: This is the day you receive the batter. Do nothing.
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 flour, 1 cup sugar, & 1 cup milk.
DAY 7: Squeeze the bag.
DAY 8: Squeeze the bag.
DAY 9: Squeeze the bag.
DAY 10: Pour the bag into a large bowl (not metal) and add to the batter again: 1 cup flour, 1 cup sugar, & 1 cup milk.
Mix with a wooden spoon or spatula. Pour 4 ( 1-cup ) starters into ziplock bags and mark the date as 'Day 1'. Keep 1 starter for yourself, and give the other 3 starters to your friends along with the instructions.
Add recipe ingredients to remaining batter in bowl & mix well. Oil & sugar coat (with a sugar/ cinnamon mixture) the bottom & sides of 2 large loaf pans. Feel free to sprinkle some extra cinnamon, sugar mixture on top. Bake at 325* for 1 hour.
Add optional raisins or chopped pecans if desired or drizzle with an icing. - The taste is like a cinnamon coffee-cake.