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For making the sourdough starter, whisk 50g sturdy white flour and 50g potent wholemeal flour with 100ml a little bit warm water until easy. Transfer to a big jar or plastic container. Depart the lid ajar for 1 hr or so within a warm spot, then seal and set aside for twenty-four hrs. For the following 6 days, you will have to ‘feed’ it.I hope t