3 years ago I was given some raw honey from San Francisco (we live in Texas). I decided to see if using a tablespoon of it would make a nice sourdough. It turned out so nice, that I replaced my 5 year old "grape" starter with it. Everyone in the family thought it tasted more "authentic" with the wild caught yeasts from the honey. It also seems to tolerate being neglected better than my past starters did. It would be interesting to see if there is any science behind these differences, but for now, we just enjoy having George III as a part of many family meals!

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