Do not use any type of metal spoon or bowl for mixing.
Do not refrigerate
If air fills the bag, let it out. If is normal for the batter to rise, bubble and ferment
Day 1 - Do nothing (this is the day you receive the starter)
Day 2 - Mush the bag
Day 3 - Mush the bag
Day 4 - Mush the bag
Day 5 - Mush the bag
Day 6 – Add to the bag, 1 cup sugar, 1 cup milk, 1 cup flour and mush the bag
Day 7 - Mush the bag
Day 8 - Mush the bag
Day 9 - Mush the bag
Day 10 – Follow the instructions below
1 – Pour entire contents of the bag into a non-metal bowl
2 – Add 1.5 cup flour, 1.5 cup sugar, 1.5 cup milk
3 – Measure out 4 separate batters of 1 cup each into 4, 1 gallon bags. Keep a starter for
yourself and give the others to your friends along with a copy of the recipe. Should the bag
not be passed to your friends on the first day, be sure to let them know which day it is at.
4 – Heat oven to 325 degrees
5 – To the remaining batter add:
1 cup oil
0.5 cup Milk
1 cup sugar
0.5 teaspoon vanilla
1.5 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
2 cups flour
1 large box of instant vanilla pudding
2 teaspoons cinnamon
6 – Grease 2 large loaf pans and mix 0.5 cup sugar and 1.5 teaspoon cinnamon. Dust the greased pans
7 – Pour batter evenly in to the 2 pans, sprinkle top with remaining cinnamon/sugar mixture
8- Bake 1 hour. Cool until bread loosens from sides. ~10 minutes
If you keep a starter for yourself, you will be baking every 10 days.
That is the official directions, from here down are things I have learned. This is a sour dough type bread so if you store it in a metal container then it could pick up a metallic taste, that's why there is the warning about metal. Before step 5 I move the batter to my mixer with a metal bowl and paddles and I haven't noticed anything. Also I don't use the cinnamon in the dusting anymore, I just dust the pans and then cover the top with sugar.
If you want a starter ask some of the guys there are several floating around. I am working on the recipe for a starter and once I have it firgured out I will add it to the blog. Stay tuned.