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Reply to "Capturing your own wild yeast from your house "
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I’ve done this but never kept it up because it takes so much flour to “feed” the starter. It was a bit of effort and not worth the taste imho.[/quote] Once I got it established, my starter only required 113 grams of flour a week to feed. Really not that much at all.[/quote] Same exactly. And if you bake every week or two, there are really no wasted feedings. I make a savory sesame sourdough pancake with any leftover starter and it’s a family favorite.[/quote]
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