I see people on food network shows talk about how they use a hundred year old sourdough starter for their bread. I don’t understand how it’s reused over and over – is it a matter of how the other ingredients are added? (sorry if i used the wrong tag, wasn’t sure where this fit)
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You regularly use or discard some portion, and give the remaining portion additional food(flour and water). You’re creating a situation that’s favorable for the kind of organism you want.
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