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<p>Can someone help me interpret this recipe?  It's the Panera Bread sourdough recipe . . . any ideas how to turn this into the kind of recipe I can "feed" and keep going instead of just using once? <br><br>
:)  Thanks ladies!<br><br>
Erika</p>
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<p>Recipe is here: </p>
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<p><a href="http://www.panerabread.com/recipes/recipe.php?category=2&id=19" target="_blank">http://www.panerabread.com/recipes/recipe.php?category=2&id=19</a></p>
 

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<p>My advice is to buy a sourdough starter online and go from there.  We tried to ferment our own dough for months and always got some really scary stuff.  It's tough to attract the right yeasties and not every other microorganism in the area.</p>
 

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<p>I'm making my first sourdough bread today.  I got the starter from a place that sends them out for free and all you need to do is send a SASE.  I got mine in a couple weeks and had no problem getting it active.</p>
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<p><a href="http://carlsfriends.net/" target="_blank">Here's the link</a> if you're interested.</p>
 

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<p>I started a sour dough started years ago. It's a little tricky at first but now it's easy. I used Nancy Silverton's Breads for the La Brea Bakery (isbn 679-40907-6) book as a guide. The directions are very clear. Currently I use only King Arthur's bread flour to feed the starter.</p>
 
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