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I have an active sourdough starter made with organic rye flour, some whole wheat and unbleached white flour. It is about one week old now. The first two days it had an off smell, but after feeding it a little malt syrup water and flour, it became bubbly and has a nice sour smell. Is it safe to use for baking at this point?

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Hi there, fellow home and pro baker and fan of great recipes….

This very special, original recipe you requested and is describe above is available for
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Happy Baking from BetterBaking.com,

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www.BetterBaking.com

Est. 1997

 

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