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Directions One per line	Day 1 You receive the fermented batter in a one-gallon ziplock bag. Do nothing. Day 2 Squeeze the bag several times. Day 3 Squeeze the bag several times. Day 4 Squeeze the bag several times. Day 5 Squeeze the bag several times. Day 6 Add 1 cup each of flour, milk, and sugar. Squeeze the bag. Day 7 Squeeze the bag several times. Day 8 Squeeze the bag several times. Day 9 Squeeze the bag several times. Day 10 In a large non-metallic bowl, combine the batter with 1 cup each of flour, sugar, and milk. Mix with a wooden spoon. Pour 4 cups of starter into one-gallon ziplock bags (1 cup per bag.) Give these 4 starters away to family or friends with a copy of these instructions. Have them start at the top. Or keep a starter so you can make your own yummy bread every 10 days. In a separate bowl, mix 2 1/2 tsp cinnamon with 3/4 c sugar and sprinkle half of mixture into 2 well greased loaf pans. Pour batter into pans. Top with remaining mixture. Bake at 325 degrees for 1 hour or until done. Test with toothpick. Allow to rest until the bread separates from the sides of the pan and invert onto a plate. Notes: Don't use metal spoon or bowl for mixing Don't refrigerate If air gets into bag, let it out It is normal for batter to thicken, bubble, and ferment
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