Day 1: Stir the ingredients together well in a large bowl. Cover lightly
with plastic wrap and let sit for 24 hours.
Day 2: Add to Day 1 mixture, and stir well. Cover lightly with plastic wrap.
Days 2, 3, 4 and 5: Stir.
Day 6: Add ingredients to previous mixture; stir well.
Days 7, 8 and 9: Stir.
Day 10: Add and stir well.
Fill 3 containers with 1 cup of starter. Give two of the containers away
(along with the recipes). Store the remaining container in the refrigerator.
This will leave enough starter to make the bread. To keep the starter going,
start the process over at the step for day two.
Use the container you saved in the refrigerator as the step for day one.
Vanilla Friendship Pudding Bread: Mix the starter, vegetable oil, milk,
eggs and vanilla extract.
In another bowl, mix the flour, sugar, baking powder, cinnamon, salt, baking
soda, nuts and vanilla pudding. Combine the two mixtures together and stir well.
Pour into two large, well greased and sugared loaf pans. Bake at 325 degrees
F for 1 hour.