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Old 13-08-2007, 10:40 PM posted to rec.food.sourdough
John LaBella
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Posts: 38
Default ANothre Noob Question

I am "cultivating" a starter. It does seem happy & bubbly at the moment.
My question is how thick should the starter be?
Is it like a Drywall mudd? or more like a heavy cream or ......

Thanks for the sharing of your wisdom.
 

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