I have a sourdough starter that I did 8 years ago from grapes on 100 year old vines. I took a cluster put it in cheese cloth and submerged it the flour,water mixture, left at room temp for 3 days and then fed it according to recipe from the Panera cookbook. My husband calls it our "child" as we take it with us when traveling between our permanent and vacation home. It makes the best english muffins, stick bread and french loaves all with King Arthur flour. I have shared this starter with friends who request it to make their own bread.

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