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To produce the sourdough starter, whisk 50g robust white flour and 50g potent wholemeal flour with 100ml a bit warm h2o until eventually easy. Transfer to a significant jar or plastic container. Leave the lid ajar for 1 hr or so in a warm place, then seal and put aside for 24 hrs. For the following 6 times, you will have to ‘feed’ it.Possibly t