Part 1 (The Sourdough Starter)

3 1/2 c. of bread flour
1 T. sugar
1 pkg of dry, active yeast
2 c. of warm water
Combine flour, sugar, and undissolved yeast into a large plastic bowl. Gradually add warm water to dry ingredients. Beat until smooth. Cover with transparent wrap and let stand in a warm place for 2 days.

Part 2

1 c. of starter
1 c. of flour
1 c. of sugar
1 c. of milk
1 c. of flour
1 c. of sugar
1 c. of milk
2/3 c of oil
2 c. of flour
1/2 c. of sugar
1 1/2 t. of baking powder
3 eggs
2 t. of cinnamon
1 t. of vanilla
1/2 t. of salt
1/2 t. of soda
1 large box of Jello Brand vanilla INSTANT pudding

1 c. of nuts (optional)
Put one cup of starter in a bowl. Keep the rest in your refrigerator. The starter will keep for a long time. (I have one from Thanksgiving)

Directions:

Day 1: Do nothing to the one cup of starter
Days 2, 3, 4: Stir starter with a wooden spoon
Day 5: Add one cup of flour, 1 cup of sugar, 1 cup of milk. Stir with a wooden spoon. Re-cover and continue to set in a warm place.
Days 6, 7, 8, 9: Stir with a wooden spoon and re-cover.
Day 10: Add 1 cup of flour, 1 cup of sugar, 1 cup of milk, stir. Divide into 3 containers which will be 1 cup in each. And give to 3 friends with these instructions:
To remainder: Add 2/3 cup of oil, 2 cups of flour, 3 eggs, 2 t. cinnamon, 1 t. of vanilla, 1/2 t. salt and 1/2 t. of soda. Add 1 large box of Jello instant vanilla pudding mix and 1 cup of nuts if you like. Prepare 2 loaf pans with shortening and then I sprinkle the bottom with a cinnamon and sugar mixture. And pour the batter into the 2 pans. And I again sprinkle the top with the cinnamon and sugar mixture. Bake for 40-50 minutes at 350 watching closely to prevent overbrowning towards the end. You may cover with foil if they start to get too brown. Test for doneness with a toothpick. Cool in the pans for 10 minutes. And then remove.

***NOTE: Do not use a metal spoon while stirring the batter. Do not refrigerate. Cover loosely with a plastic wrap. You may bake the recipe in a bundt pan instead of the 2 loaf pans. I find it does take a little longer. I have made them into mini loafs and mini bundt pans. My kids love them. The leftover starter can be used for future sourdough recipes.