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For thousands of years, sourdough starter has been used to healthily and naturally leaven bread. Containing naturally occurring yeast and friendly Lactobacillus bacteria, sourdough starter also adds its own unique flavor profile to baked goods.
Follow the simple instructions on the back of the starter label to revive the dormant dried starter. Within a few days you should have a sufficient quantity of active starter to begin baking.
With regular feeding, your starter can be sustained indefinitely.
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