This worked out really well. The reason I'm giving 4 stars instead of 5 is that the directions were a bit confusing and seemed a little incomplete. But after reading up on sourdough starters I decided to try this one. It might not be a "true" sourdough, but that doesn't bother me - I just want to eat some bred. I fed my starter one cup of all-purpose flour and one cup of warm water (110 degrees F) once a day for four days. On day four I came home and it smelled like beer, which I took as a sign that it was fermented enough for it's first bake. After the first use, I fed the starter, whisked some air into it, then put the lid on my container and put it in the fridge. After a week I took it out again and it had that light brown liquid that it talks about in the recipe. I stirred it in, put 4 cups of the starter (I had a lot because I wanted some to share) in a fresh bowl, added 4 cups water and 4 cups flour (1 cup of flour was rye flour, because I hear that sourdough starters can really get going with a little rye flour added to it). I bubbled up just fine in a couple hours. One more feeding and it's ready for baking.
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This worked out really well. The reason I'm giving 4 stars instead of 5 is that the directions...