**DO NOT USE METAL BOWL OR SPOON FOR MIXING
**DO NOT REFRIGERATE
**IF AIR GETS IN THE BAG LET IT OUT
**IT IS NORMAL FOR THE BATTER TO THICKEN,BUBBLE,AND FERMENT
DAY
1 THIS IS THE DAY YOU GET THE BATTER,DO NOTHING
2 SQUEEZE THE BAG
3 SQUEEZE THE BAG
4 SQUEEZE THE BAG
5 SQUEEZE THE BAG
6 ADD 1 CUP FLOUR,1 CUP SUGAR,1 CUP MILK
7 SQUEEZE THE BAG
8 SQUEEZE THE BAG
9 SQUEEZE THE BAG
10 COMBINE IN A LARGE BOWL:THE BAG OF BATTER,1 CUP MILK,1 CUP FLOOR,1 CUP SUGAR. MIX WITH A WOODEN SPOON OR SPATULA,POUR OUT 3 ONE CUP "STARTERS"INTO LARGE ZIP-LOCK BAGS.KEEP ONE OR TWO BAGS FOR YOURSELF ( YOU MAY FREEZE THE STARTER BAGS)
TO THE REMAINING BATTER ADD:
1 CUP OIL
1 CUP SUGAR
3 EGGS
1 1/2 TSP BAKING POWDER
1/2 TSP BAKING SODA
1/2 TSP SALT
2 CUPS FLOUR
1/2 CUPS MILK
1 TSP CINNAMON
1 LARGE BOX INSTANT VANILLA,BANANA,OR LEMON PUDDING
POUR INTO 2 LARGE GREASED AND SUGARED LOAF PANS(SPRINKLE BOTTOM OF PAN AND TOP OF BATTER WITH SUGAR AND CINNAMON)
BAKE@325 FOR 1 HOUR
****TO MAKE A STARTER BAG ADD 1 CUP EACH FLOUR,SUGAR AND MILK
