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Questions regarding baking and working with wild yeasts and starters (also known as levains or chefs).

2 votes
3 answers
658 views

Sourdough starter - Have I been doing it wrong?

I made my own starter a couple weeks ago: flour and water, and left it on the top of the fridge. I have been feeding the starter each day for the past two weeks. I have not discarded any. Now the mo …
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