Here is a recipe, thanks to Laura Church who introduced me to it me last year!

You start in a large zip-lock baggie one cup of each:
Flour
Sugar
Milk

Make sure all the air is out of the bag and mush all the ingredients together. Do not refrigerate. It is normal for the batter to rise and ferment. Leave bag on the counter.

Day 1 - mush several times in the day and let out any air.
Day 2- mush several times in the day and let out any air.
Day 3- mush several times in the day and let out any air.
Day 4- mush several times in the day and let out any air.
Day 5- mush several times in the day and let out any air.
Day 6 - Add one cup of each; Flour, sugar, milk. Let out any air and mush bag.
Day 7- mush several times in the day and let out any air.
Day 8- mush several times in the day and let out any air.
Day 9- mush several times in the day and let out any air.
Day 10- DO NOT USE A METAL BOWL OR SPOON FOR MIXING!!! Pour the batter into a large bowl and add one cup of each of; flour, sugar, milk. Stir then pour one cup of the batter into three large zip-lock baggies. These are for starting new breads. You can give them to friends (don't forget to include the instructions!).

Preheat the oven to 325. Grease 2 large loaf pans or one large bunt pan. Coat the inside of the pan(s) with a mixture of sugar and cinnamon. To the batter remaining in the bowladd the following;

1 cup oil
3 eggs
1é2 cup milk
1 tsp vanilla
1 cup sugar
2 cups flour
1 large box instant vanilla pudding
2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
optional 1 cup of pecans or raisins

Mix well and pour into pan(s). Sprinkle with sugar and cinnamon. Bake 1 hour. Let stand for 10 minutes in the pan before removing.

Day 10 and day1 are the same day.
Date the new mixture with the same date that you made the bread.

Hope you all enjoy and your friends do as well!!!