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Using Stone jar or crock, combine water and flour. Place mixture in
a warm place for 3 to 4 days, until bubbly and sour smelling.
Refrigerate starter. Each time it is used replenish with equal parts
water and flour, mix well. Cover and refrigerate. Starter will be
ready when you next bake. Never use all your sourdough starter in
a recipe. Reserve enough to keep it going.
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