Learn how to make your own Sourdough Starter using nothing but flour and water. This old-fashioned technique of souring dough is just as important today as it was 100 years ago. Souring dough helps to brake indigestible components in wheat flour- including a large portion of gluten. This same method, however, would work for any flour– rice, wheat, spelt, etc. LittleOwlCrunchyMomma teaches the basic and simple technique for getting started.
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