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expanding the sourdough

February 13, 2010

In light of some delightful sounding sourdough recipes, like sourdough crumpets and sourdough pancakes, I’ve decided to branch out from my stolid rye starter and create from it a white or partially whole wheat starter.

To do that, I’m using a few tablespoons of my rye starter, adding half a cup of white bread flour and half a cup of water.  Frothy bubbles prove that the yeasts are happily growing in their new home.  And the rye starter gets its half cup of rye flour and half cup of water.  Back into the fridge with you until I’m ready for more bread–or pancakes!

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