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Bread: Sourdough Starter/


whole wheat flour (I have read white flour is good to start with until you get the hang of it. I used a blend of white and whole wheat to start. I heard rye and spelt works, too.)
filtered water or water that has been boiled and cooled (if using tap water, you can let it sit out over night so the chlorine evaporates out of the water. I have made this several times, and I have used water right from the tap sometimes, and I haven't had any problems)
-glass or mason jar
-cheesecloth or coffee filter (will crust and tear if you get the dough on it, so I recommend cheesecloth) to cover the glass jar
-wooden spoon
1/4 cup sourdough start (which is the flour and water together: read above)
two cups of flour + more for the well-floured surface
1 1/2 cups of water
1 t salt (update 10/30/12** I now use 2 t salt)



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