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A -- IF YOU WANT 2 COFFEECAKES PLUS ENOUGH STARTER LEFT OVER FOR 3 FRIENDS:
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Day 1: Let starter thaw on kitchen counter in plastic baggie.
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Days 2-5: Manipulate starter-filled baggie with hands to mix ingredients once daily.
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Day 6: Transfer to large baggie. Add 1 C. Sugar, 1 C. Milk, and 1 C. Flour to starter and mix well.
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Days 7-9: Manipulate baggie to mix once daily.
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Day 10: Add 1 C. Sugar, 1 C. Milk, 1 C. Flour. Stir well. Remove 3 Cups of resulting mixture, placing 1 each in a small plastic baggie. Freeze or give to 3 friends with this recipie.
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To remainder of mixture: Add 1 C. canola oil, 1/2 cup milk, 3 eggs, and 1t. vanilla.
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Mix well and add 'Dry Ingredients' from above. Beat well and place into 2 well buttered and sugared loaf pans. Bake at 325F for 1 to 1.25 hours. Use spatula to loosen cake from sides of pan to aid in removal.
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B -- IF YOU WANT 6 SLIGHTLY SMALLER COFFEECAKES BUT NO STARTERS:
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Days 1-9: Same as above.
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Day 10: Add 1 C. Sugar, 1 C. Milk, 1 C. Flour. Stir well and separate into 2 batches. To each batch, add 1 C. canola oil, 1/2 cup milk, 3 eggs, and 1t. vanilla.
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Mix well and add 'Dry Ingredients' from above. Beat well and place into 3 buttered and sugared loaf pans. Bake at 325F for 1 to 1.25 hours. Repeat for 2nd batch (I only have 3 loaf pans.) Use spatula to loosen cake from sides of pan to aid in removal.
