Sourdough dreams are made of this…

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My sourdough starter has been hibernating in the refrigerator for about a week and a half. The schedule is to feed it every Tuesday morning until I’m ready to bake, taking out about 25 grams of starter and discarding, and stirring in about 25 grams each of flour and water. The last two feedings have been with rye flour, to prepare for a rye sourdough next (or maybe some rye bread to try and reproduce the wonderful smørrebrød we recently had in Copenhagen).
Looks like it’s having a grand time with lively dreams so far!

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