How to make it

  • Dissolve yeast in 1 cup of the warm water.
  • Stir in remaining warm water, flour and sugar, (use only the frist set of ingredients for this part) beat until smooth.
  • Place in a glass bowl on the countertop and do not refrigerate. Cover with plastic wrap.
  • After the starter has fermented for 10 days, you're ready to begin the next 10 days.
  • Make sure you don't miss a day!
  • Mixture might become bubbly, and that's okay.
  • Day 1: Begin or receive starter
  • Day 2: Stir
  • Day 3: Stir
  • Day 4: Stir
  • Day 5: Add 1 cup sugar, 1 cup flour, 1 cup milk
  • Day 6: Stir
  • Day 7: Stir
  • Day 8: Do nothing
  • Day 9: Do nothing
  • Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk
  • After all 10 days are completed, put 1 cup of the starter in four separate containers.
  • Give three to your friends and keep one for yourself to bake with later.
  • You can give the starters in Ziplock bags, but make sure your friends "burp" the bag each day to keep excess air out.
  • When you give the starter to them, they're ready to begin the Day 1 instructions immediately.
  • -
  • Next, when you're ready to bake the bread, add the second set of ingredients to 1 cup of starter.
  • Beat by hand until well blended. If desired, add one cup raisins, nuts or chocolate chips.
  • Grease two loaf pans and sprinkle with sugar.
  • Bake at 325 degrees for one hour or until a toothpick in the center comes out clean.
  • -
  • Variations: If you'd like to try a different recipe, replace the cinnamon and vanilla pudding with one of the following: poppy seeds and lemon pudding, chocolate pudding and mini chocolate chips or banana pudding and chopped walnuts.

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