Easy Sourdough Starter Guide by Brian Lagerstrom
Make a reliable sourdough starter from rye and plain flour with Brian Lagerstrom’s six-day feeding and maintenance method.
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Ingredients
- 150g filtered or distilled room temperature water
- 100g whole grain rye flour
- 75g flour/water starter mix
- 75g room temperature water
- 35g all purpose flour
- 35g rye flour
- 50g room temperature water
- 50g all purpose flour
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