Never having used sourdough before I am so pleased with the KAF starter recipe and the resulting sourdough bread, I am now in the process if making sourdough Rye bread. I have kept the starter in the refrigerator for a couple of weeks. Your instructions for getting it ready for baking are complete and my starter, after 12 hours and the second feed was bubbling our of its container. I will let you know how the Rye bread turns out; my husband can't waite. Thank you!!

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