IMPORTANT NOTICE: Do NOT use any type of metal spoon or bowl for mixing. Do NOT refrigerate!

If air gets in the bag, let it out (burp the batter).

DAY ACTION
1 Do nothing (this is the day you received your batter or the date written on the bag
2 Mush and burp the bag
3 Mush and burp the bag
4 Mush and burp the bag
5 Add 1-cup flour, 1-cup sugar, and 1-cup milk to the bag --- Mush and burp the bag
6 Mush and burp the bag
7 Mush and burp the bag
8 Mush and burp the bag
9 Mush and burp the bag
10 Follow the instruction below:
1. Pour the entire contents of the bag into a large non-metallic bowl.
2. Add 1½ cup flour, 1½ cup sugar, and 1½ cup milk. Mix.
3. Measure out 4 separate batches of 1-cup of starter each into four 1-gallon Ziploc bags. Date the
bags with today‟s date!
4. Keep a starter for yourself and give the other three to friends along with a copy of this recipe.
5. Preheat oven to 325
6. To the remaining batter in the bowl, add:
2 cups flour 3 eggs
1 cup sugar ½ cup milk
½ tsp. salt ½ tsp. vanilla
1 tsp. baking soda 1 cup oil (or ½ cup oil and ½ cup applesauce)
1½ tsp. baking powder 1 box instant vanilla pudding
2 tsp. cinnamon
Optional ingredients: raisins, nuts, walnuts, almonds, pineapple, bananas, coconut, diced
apples, chocolate chips, chocolate pudding, banana pudding, and/or pumpkin pudding (seasonal)
7. Mix ½ cup sugar and 1½ tsp. cinnamon.
8. Grease 2 large (or three small) loaf pans. Dust the greased pans with half the cinnamon and
sugar mixture
9. Pour batter evenly in the pans and sprinkle with the rest of the sugar and cinnamon mix on top.
10. Bake for 1 hour and 10 minutes (70 minutes total). Cool until bread loosens from the pan (about
10 minutes). Serve warm or cool.

If you keep a starter for yourself, you will be baking bread every 10 days.
The bread is delicious, can be frozen, and makes a great gift!
 FREQUENTLY ASKED QUESTIONS
What if I don‟t want to bake bread every 10 days, but I may want to bake some
in a few weeks?
~The starter can be frozen (best to do so on “day 1, but any day is okay)
for several months. Thaw for 3-4 hours then begin as day 1 to allow a
full 10 days to grow and ferment.

How can I continue to bake the bread without having to give starter to others or
have to throw away the extra starter?
~All the starter can be baked on day 10. Two cups of starter is needed
to bake each batch of the bread. There will be a total of six cups of
starter right after step 2 on day 10. If you bake with all six cups, you will
make three batches and end up with six large loaves of bread (or nine
smaller loaves). This will use your entire starter with none leftover.
~Consider baking two batches (using four cups of starter) so you will
have four large loaves of bread (or six smaller loaves). This will leave you
with two bags of starter, one to freeze and one to continue to grow and
ferment so this can be repeated in ten days.

Can the starter be used with other recipes?

What if I can‟t stick to the exact date on the instructions (e.g. I can‟t bake it
until day 11 or 12)?
~It is really flexible. Just make sure you “feed” the starter once a week
(as in day 5) or the starter will die and will stop growing/fermenting.

Can I use metal measuring cups/spoons or metal mixer blades?

What if I give away all my starter but later on I want to begin my own starter?
~You can begin your own sourdough starter by mixing 1 cup flour, 1 cup
sugar, 1 cup milk, and 1 Tbs. yeast in a plastic Ziploc bag, call that “Day
1” and you are back in the game!
 ADDITIONAL SOURDOUGH RECIPES
BISCUITS
1 cup sourdough starter
1 cup flour
¾ tsp. baking soda
¼ tsp. salt
1/3 cup oil

Mix together and drop by tablespoons on an ungreased cookie sheet. Bake at 350 for 10-12
minutes.

PANCAKES
1 cup sourdough starter
1 cup flour
¾ tsp. baking soda
¼ tsp. salt
1/3 cup oil
1 egg
Milk-enough to make pouring easy
Cook pancakes as any other pancakes.

DOUGHNUTS
1 cup sourdough starter
1 cup flour
¾ tsp. baking soda
¼ tsp. salt
2 Tbs. oil
1 egg
1 cup sugar
Flavor to taste and more flour
Drop by spoonfuls into hot oil or roll, cut, and fry.

CORNBREAD
1 cup sourdough starter
½ cup flour
¾ tsp. baking soda
¼ tsp. salt
1/3 cup oil
1 cup cornmeal
1 egg
Mix and bake at 350 for 25-30 minutes
 ADDITIONAL SOURDOUGH RECIPES
(continued)
COFFEE CAKE
Cake: Topping:
1 cup sourdough starter ½ stick margarine
1 cup flour 1 cup brown sugar
¾ tsp. baking soda 2 Tbs. flour
¼ tsp. salt 1 tsp. cinnamon
1/3 cup oil
¾ cup sugar
½ tsp. cinnamon
1 egg
Optional: nuts, dates, and/or raisins

Mix cake ingredients together and pour into a greased and floured pan. Cover with the topping
mixture. Bake at 350 for 35-45 minutes.

ROLLS
1 cup sourdough starter
¼ cup warm water mixed with yeast (not needed if starter is good and active with nice bubbles)
4 Tbs. shortening or oil
2 cups self-rising flour
1 tsp. salt
Mix ingredients and allow to rise for one hour. Bake at 425 for rolls or 350 for bread. Cook until
brown.

SCONES
1 ½ to 2 cups sourdough starter
2 cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ cup sugar
1 cup Crisco
2 cups raisins
2 eggs, beaten well
Sift flour, baking powder, baking soda, salt, and sugar. Blend Crisco with fork or fingertips, add
eggs and sourdough starter to make soft. Drop on greased baking sheet. Bake at 400 for 12-15
minutes or until brown.
 ADDITIONAL SOURDOUGH RECIPES
(continued)
CHOCOLATE CAKE
½ cup sourdough starter
¼ cup non-fat dry milk
1 ½ cup flour
1 cup water
**********
½ cup shortening
1 cup sugar
**********
1 tsp. vanilla
1 Tbs. red vegetable coloring
½ tsp. salt
1 ½ tsp. baking soda
**********
2 eggs
3 squares baking chocolate
Mix the first four ingredients together well and let stand a couple of hours in a warm place. You‟ll
know when it‟s ready when a delightful yeasty aroma is wafting over you!
Next, cream the shortening and sugar. Add to that, the vanilla, red coloring, salt and soda. Add
the eggs, one at a time, and mix well. Add the melted chocolate. Stir this creamed mixture into
the sourdough mixture and gently blend. Pour into a 7x11 inch lightly floured cake pan.
Bake at 350 for 35-40 minutes. Allow to cool before frosting. Choose a light frosting so as not
to take away from this delicious cake.

BLUEBERRY MUFFINS
¼ tsp. salt
½ cup whole wheat flour
1 ½ cup white flour
½ cup oil
½ cup sugar
½ cup evaporated milk
1 egg
1 cup blueberries
¾ tsp. baking soda
¾ cup sourdough starter
Add and mix ingredients in the order listed. DO NOT BEAT!! Fill greased muffin tins ½ full. Bake
at 375 for 25-30 minutes.
 ADDITIONAL SOURDOUGH RECIPES
(continued)
ENGLISH MUFFINS
1 cup sourdough starter
¾ cup buttermilk
2 ¾ to 3 cups flour
6 Tbs. yellow cornmeal (divided)
1 tsp. baking soda
¼ tsp. salt
Mix together starter and buttermilk. Combine 4 Tbs. corn meal, flour, baking soda, and salt. Add
to buttermilk mixture and mix gently. Combine, using your hands if necessary, and turn onto a
lightly floured surface. Knead until smooth, 5-7 minutes. Roll dough to ¾” thickness. Let rest a
few minutes and cut into 3” circles. Sprinkle a sheet of waxed paper with 1 Tbs. corn meal. Place
the muffins on the cornmeal and then sprinkle them with remaining cornmeal.
Cover and let rise „till light‟; about 45 minutes. They will not double their size. Bake them on a
medium hot lightly greased griddle or fry pan, about 30 minutes, turning often. CAUTION: Don‟t
turn too soon or the muffin will deflate. You will know when to turn them. They get a little circle
of brown in the middle . . . just how they look in the store!

FRENCH BREAD
1 ½ cup warm water
1 pkg. dry yeast or 1 oz. fresh yeast
1 cup sourdough starter
4 cups un-sifted all purpose flour
2 tsp. sugar
2 tsp. salt
½ tsp. baking soda
Approximately 2 cups additional un-sifted flour, as needed
Dissolve yeast in warm water and add sourdough starter in a large bowl. Add 4 cups flour, sugar,
salt, and stir vigorously for 3 minutes. Cover with a towel and let rise in a warm place until
double in bulk (about 1 ½ to 2 hours). Mix with the baking soda and add some of the remaining
flour. Knead the dough 5 to 10 minutes, until the dough is stiff, adding flour as needed. Shape
into an oblong loaf on a greased cookie sheet and let rise until double in bulk again (about 1 ½ to
2 hours). Brush with a little water and make a diagonal slash (not too deep or the loaf will
collapse0. Put a shallow pan of hot water in a preheated 400 oven. Bake on the cookie sheet
about 40-45 minutes until a medium dark brown.