When my Grandmother became ill and had to leave her house no one thought to take her sourdough starter or to ask how it was made/fed!! I remember that it smelled **very** sour and she kept it in a stone crock covered with thin material in a dark room. It was not liquid; more like little clumps that she called rivels. Can you tell me anything about hot to make/feed/bake bread with this yep of starter? Thanks!

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