Sourdough Leaven

Yield:	1 Servings
Categories:	Baking, Breads

		STARTER
1/2	c	Whole wheat flour
1/8	c	Water, spring or boiled
		FIRST REFRESHMENT
1/4	c	Water, spring or boiled
1	c	Whole wheat flour
		SECOND REFRESHMENT
1/2	c	Water, spring or boiled
1 5/8	c	White bread flour

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