Instructions: The starter is the essential element in a sourdough loaf. Sourdough is basically flour and water which have fermented at 27C (80F) over 6 to 10 days developing the wild yeasts and organisms present in the flour. A sourdough loaf has a distinctive open texture and a strong slightly tangy taste. It keeps well and is more digestible than many other breads As it takes time and patience to develop a starter we suggest you ask any baker who makes sourdough to sell you a piece of theirs.

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