I bake this bread alot. When I make a batch, I use all the starter except one cup for another batch in 10 days. I measure each batch I am going to mix up and it comes out to about 2 to 2 1/2 cups of starter each. I usually get 2 batches to mix up using this method.
Clearer: I dump my starter into a bowl on day 10. I add my 1 cup sugar, 1 cup flour, and 1 cup milk and mix. I take out 1 cup and put it into a baggie (this is day one for the next batch, or freeze it, the day you take it out is day one). The remaining batter in my bowl I divide into 2 equal batches (it doesn't have to be exact). I now have 2 batches of bread to mix and play with.
I make all different kinds. Apple, craisin, pecan, banana, zucchini, chocolate chip (my family's favorite), orange craisin, I have even made chocolate using instant chocolate pudding instead of vanilla in my recipe. I also make loaves, bundt cake, snack cake, muffins or mini muffins out of the mix.
This is great to take to picnics or reunions because no one likes to bake in the hot weather and I freeze between 3-4 batches this time of year before it gets hot. No one can tell it was frozen! I have kept it in the deep freeze for 6-9 months.
I line my pans with foil and spray lightly instead of sugaring. I sprinkle the top with sugar or a few of the ingredients. When done I lift out by the foil and they are already half wrapped for the freezer. I mark the bottom of the foil with a sharpie with the date and kind of bread then wrap in plastic and put in a ziploc bag.
Hope this helps for next time!