Cranberry Bread - cooking recipe

Ingredients

2 c. flour
1/2 c. firmly packed light brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 c. cranberry apple juice
1/4 c. vegetable oil
1 large egg, slightly beaten
1 tsp. vanilla extract
1 c. fresh cranberries, coarsely chopped
1/2 c. walnuts, chopped

Preparation

Do not use metal spoon.
Put starter in refrigerator 3 to 5 days and take out and feed with 3/4 cup sugar, 3 tablespoons instant mashed potatoes and 1 cup warm water.
Let starter stay out of refrigerator 1 day (8 to 12 hours).
It will be real bubbly.
Take 1 cup out for bread and refrigerate remaining starter.
Feed again in 3 to 5 days.
If not making bread, throw away 1 cup or feed 3 times as directed before using.
Always keep 1 cup of starter in refrigerator.
Do not cover tightly.