2 cups unbleached all-purpose flour
1 package active dry yeast
2 cups warm water
2 cups milk
2 cups unbleached all purpose flour
2 cups sugar

Day 1: In a glass, or ceramic bowl, combine first 3 ingredients thoroughly. Leave on counter uncovered; don’t refrigerate.

Days 2, 3, and 4: Stir well with wooden spoon.

Day 5: Stir and add 1 cup milk, 1 cup flour, 1 cup sugar. This is called feeding the starter.

Days 6, 7 and 8: Stir with wooden spoon.

Day 9: Stir and add 1 cup milk, 1 cup flour, and 1 cup sugar. Stir well.

Days 10 and 11: Stir well

Day 12: Ladle 1 cup of starter into each of 4 containers, and

Use 1 to make the bread recipe that follows, keep one for your use
another time and give 2 others to friends. (if your making the cake
you need 2 cups of the starter) Date the jars and every 10 days
remove the starter from the refrigerator, transfer it into a bowl and
feed it the usual 1 cup milk, 1 cup flour, and 1 cup sugar. Leave it
outside the refrigerator, uncovered, for 2 days, then either bake it
or divide it among friends and always save some for yourself.



1 cup starter
3 eggs
2/3 cup oil
3 teaspoons vanilla
2 cups unbleached flour
1 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
2 medium apples, peeled and finely chopped

Grease 2 (9 x 5-inch) loaf pans. In a large mixing bowl, beat
together starter, eggs, vegetable oil, and vanilla. Add dry ingredients
and blend. Fold in nuts and apples and transfer batter to prepared
loaf pans. Bake in a preheated 350 degree oven for 50 minutes and
remove from oven.

Allow bread to cool for 10 minutes then tip out onto rack to finish
cooling completely.

Variation: To make 24 muffins, spoon into greased muffin tins and
bake 25 to 30 minutes.



2/3 cup vegetable oil
1 cup sugar
3 eggs
2 teaspoons vanilla
2 cups friendship starter
1 1/2 to 2 cups unbleached flour
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/2 baking soda
2 teaspoons baking powder
1/2 teaspoons salt

Combine oil, sugar, eggs, and vanilla beat until light. Add starter
and beat until smooth. Blend dry ingredients together and fold into
starter mixture. Pour into greased Bundt pan and bake in a
preheated 350 degree oven for 40 to 45 minutes.

Variations: Just before baking fold in up to 2 cups chopped nuts,
diced apple, or applesauce or raisins. For a chocolate version
substitute 1/2 cup of cocoa for the cinnamon and nutmeg and add
ingredients such as chocolate chips and nuts.

B-man :wink: