1/3 c. sugar
1/3 c. milk
1/3 c. all purpose flour

Pour in large plastic bowl with cover. Let set for 5 days on counter. Do not refrigerate. Stir every day with wooden spoon.

NOTE: DO NOT use a metal spoon. Use a wooden one. DO NOT refrigerate.

DAY 1: The day you receive your starter do nothing except pour in large bowl with lid.

DAY 2, 3 and 4: Stir with a wooden spoon.

DAY 5: Add 1 cup all purpose flour, 1 cup sugar and 1 cup milk. Stir well. The mixture will have lumps but that's alright.

DAY 6, 7, 8 and 9: Stir with a wooden spoon each day.

DAY 10: Add 1 cup sugar, 1 cup milk, and 1 cup all purpose flour. Stir well. Pour 1 cup each into 3 different containers and give each to a friend with a copy of this recipe.

Add to the remaining batch: 1 c. sugar 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 sm. box vanilla pudding 2 c. all purpose flour 1 1/4 tsp. baing powder 1 tsp. cinnamon 1/2 tsp. baking soda 1 c. chopped nuts (optional)

Mix well and pour into 2 well greased and sugared loaf pans or 1 tube or bundt pan. Bake at 350 degrees for 40-50 minutes. Cool in pan for 10 minutes before removing. For each batch you can use one of the following or a combination: 1 pt. blueberries 4 apples, grated or diced 1 c. raisins Coconut Pineapples, drain all juice Fruit cocktail Grated carrots Chocolate chips

Some Combinations:
Coconut and pineapple
Coconut and chocolate chips
Apple and raisins
Banana and black walnut
Pineapple and carrots

Batter will be very thick and pasty but the bread will be moist if not over baked. I grease my pans with butter and dust with sugar.