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Take 3/4 cup of sourdough bread starter out 24
hours before we want to bake the bread. In a
separate bowl, combine 1/2 cup of flour and 1/2
cup of water, mix well, and add back to the
main container of starter. Put the starter back
into the fridge and place the 3/4 cup of
starter on the counter to get to room temp.
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