Guest guest Posted May 21, 2011 Report Share Posted May 21, 2011 In a glass jar or ceramic bowl mix: 1 part sourdough starter 1 part water (well, filtered, or tap with chlorine removed) 2 parts flour (wheat, rye,etc) (this has been in wheat) Let set and re-feed (do the above again) in 12 hours (basically twice a day.) Can be rested in fridge when not needed. More info is found in Nourishing Traditions.Also, Shari Wagner provided a great sourdough bread recipe in her grains class earlier this spring that I will try and post tomorrow. Quote Link to comment Share on other sites More sharing options...
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