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Refreshing your sourdough starter (mother)
From 6635 StudeBaker - Virtual Farmstand
<p>A simple way to keep your small batch starter refreshed and ready for baking day.</p>Source: 6635studebaker (Entered by Deborah Spencer)
Serves: 8-10 loaves worth of starter
1 Ounce Starter from last batch
8 Ounces Water
7 Ounces Flour (preferably organic)
Step by Step Instructions
- In a clean jar, mix the starter and water.
- Add flour and mix thoroughly. Cover lightly.
- Let ferment for 5-8 hours, depending on warmth or coolness of kitchen. You are looking for active bubbles. Refrigerate until ready for baking or next 'refresh'.
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