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Using a medium sized plastic bowl with a lid, mix the flour and water, put the lid on and keep at a warm temperature for 24 hours. There is no need to add anything else to your starter mixture as the wholemeal flour contains all the yeasts and lactobacilli needed for the fermentation process. The optimal temperature for fermenting rye sourdough. We recommend starting with 4 ounces all-purpose flour (3/4 cup plus 2 tablespoons) and 4 ounces water (1/2 cup). Stir vigorously until smooth. Let the starter rest at room temperature: Place the container somewhere with a consistent room temperature of 70°F to 75°F for 24 hours. A warm, draft free spot is best.

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STEp BY STEp 1. REfRESH YOUR STARTER Step 1.1 Thursday night. Time to refresh your starter. Remove the mother from the fridge. She will smell sour but not unpleasant. Step 1.2 Put 75g of your starter into a new, sterile jar. Step 1.3 Add to this 200g of cold-water stir well and then stir in 100g of stoneground organic wholemeal flour and 100g.

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