Want to begin a sourdough starter – follow along!
This is the third time I have grown a brand new starter with this method ( it works!)
Some specifics:
1. I use a lower amount of starter to flour and water to have less waste while that healthy bacteria grows
2. I start out with a local milled flour for the best results and then switch to a whole grain flour
3. 24 hours between feedings those first days and I use lukewarm water, filtered
4. Keep in a consistent temperature area for best results.
To be continued…
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