Either I am too short on time, or just plain lazy. I've had a starter going for a little over a year. It is kept in the frig. When I bake bread, I take it out, pour about half in the mixing bowl, add the rest of the ingredients, plus some potatoes, seeds, mashed beans, etc, minus a little of the called for yeast, mix and bake. (Like my precise measurements?) Bread rises fast, not very sour-my husband's preference. It is then fed only one time per week. Sourdough starter seems completely forgiving, right?

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