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Discussion Starter · #1 ·
I started a sourdough starter a couple of days ago- I just read something that says not to let metal touch it- I started it in a stainless bowl, should I dump it and start anew??

It did bubble

And one more Q. about feeding it since for some reason I can't seem to find a clear answer- do you have to everyday? does it really matter what ratio of flour: water you use or just guess at what will keep it most sponge-like??

Oh, and in Alaska Sourdough it talks of using potato water to start- can I assume that that's unnecessary??
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