I am happily reconstituting my sour dough with your directions, as I write this. As a snowbird we move from our northern home south every year and back again and have found your process ideal, as we fly. No hassle about liquids. I have also found that the sour dough picks up flavor with each renewal! It may be my imagination but my husband agrees. My only issue now is having to wait the couple days to make a fresh loaf as we are spoiled and despite several good bakeries here in Vermont, we prefer any of the many variations I bake with your recipes. Love the harvest bread, rye, etc. Always have one in my KA breadbox. Many, many thanks.

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