Sourdough Prep

By: Jill Finger

Nov 29 2016

Category: Uncategorized

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Focal Length:4.15mm
Shutter:1/0 sec
Camera:iPhone 6s Plus

Monday morning, I took the sourdough starter out of the refrigerator and fed it.  It sat all day on the kitchen counter, getting bubbly.  Last night I divided it into 2 four ounce sections and fed both of them 8 ounces of flour and 8 ounces of water, by weight.  I stirred them well and stuck one in the fridge to be next week’s starter.  The second one was stirred, covered, and left on the counter.  It’s nice and bubbly this morning, ready to be baked into bread.   The hardest part is deciding which kind to make.

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