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Chef John's Sourdough Starter
April 05, 2018

I did all this and my sourdough starter is a champ. Named him Lievito Corleone. Unlike some of the drier starters, this takes on a really lovely lactic/acetic balance that makes a subtly sour bread. Or maybe it's just the bacteria in my house (?). It took 10 days to be ready to bake - went through a very acetic acid period for about the next 4 days. I switched his feedings to a white whole wheat and he's happy as a bubbly clam. Thank you!

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