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Mix and let set for two days in a warm place to work. Stir occasionally. Use in any sourdough recipe. Save 1 cup and put in a jar with a tight lid. Refrigerate. Every 2 weeks starter should be used or some measured out and discarded or shared with someone, leave yourself at least one cup. To feed the remaining starter, add 1 cup flour and 1 cup milk or water, stir, let set for several hours until it starts working, stir and refrigerate.
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