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Sourdough Starter - Homemade

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Member since 2007

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1 cup all-purpose flour
1 cup distilled water -- room temp

If you live in an area where wild grapes grow, pick a few, do not wash, and put them in a bowl with the flour.

Do not break the skin on the grapes. Let this set overnight and remove the grapes.

Mix the flour and water, place in a crock jar, cover with a towel and put in warm place for 24 hours.

If you don't have the wild grapes, put the bowl of flour on your deck outside and cover with a splatter screen to keep the critters out, let this set overnight and the wild yeasts will be there to provide the wild yeast from you neighborhood.

The yeast will begin working and should be stirred several times a day.

After the yeast starts working, you should add a couple of tablespoons of flour to feed it in about 4 days. It has a naturally sour smell and will be ready when it bubbles.

Keep in the refrigerator and supplement the flour and water as you use it to keep the culture.

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