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1 hour ago, rotuts said:Ive done a sourdough starter for years.
Do you still have it? Why not just use that? And it seems 55F is popular because they have a wine cellar 
Already temp controlled.
Others seem to like keeping it in the fridge - all depends upon how much bread you make.
1 hour ago, rotuts said:Ive done a sourdough starter for years.
Do you still have it? Why not just use that?
By docsconz,
