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@@ -302,7 +302,7 @@ flour\footnote{Whether this is working, I~can't scientifically say.
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Typically the microbes that have once taken place are very strong
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and won't allow other microbes to enter. My starter has initially
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been made with rye flour. So chances are that the majority of
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my microorganisms are from a rye source.}.
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my microorganisms are from a rye source.}.
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Your nose is also
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a great tool to determine starter readiness. Depending on
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