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Posted to rec.food.sourdough
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ANothre Noob Question
John LaBella wrote:
> I am "cultivating" a starter. It does seem happy & bubbly at the moment.
> My question is how thick should the starter be?
> Is it like a Drywall mudd? or more like a heavy cream or ......
Plop plop fizz fizz:
http://tinyurl.com/yvslk5
B/
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