To make the sourdough starter, whisk 50g strong white flour and 50g strong wholemeal flour with 100ml a bit warm h2o until finally smooth. Transfer to a large jar or plastic container. Depart the lid ajar for 1 hr or so in a warm area, then seal and put aside for 24 hrs. For the following 6 days, you will need to ‘feed’ it.At 8:00 AM the follow
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