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1/1 Photo of Unknownchef86's Bread Starter
This was a serendipitous find when my daughter accidentally added too much water to a french dough recipe. Rather than just toss out the dough, I tossed it into a glass gallon jar and let it percolate for a few days. It made a great sourdough batter! Refresh once a week by adding 1/2 cup water and 3/4 cup flour. It can be refrigerated.
batch o ...
Units: US | Metric
Serving Size: 1 (1230 g)
Servings Per Recipe: 1