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SOURDOUGH STARTER #6

Category:    Bread
Yield:1 servings
 
      1 c  Milk                                1 c  Unbleached Flour
 
  Let milk stand for a day or so in an uncovered container at room
  temperature.  Add flour to milk and let stand for another couple of days.
  When it starts working well and smells right, it is ready to use. NOTE: All
  containers for starters not using yeast, must be carefully scalded before
  use.  If you are carless or do not scald them the starter will fail.
 

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