yeast refusing to hold on
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Hi everyone!!
Boy am I happy that I found this site!! I am having trouble (of course) with what I thought was my first attempt at sourdough starter..
I am using BBA method for Seed Culture, hoping to get to the Barm stage at some point. I have two questions. #1) I see here that many say that this method (BBA) is a method for Wide Yeast NOT Sourdough starter. Can someone clear up the difference for me? And how does one start a Sourdough Starter?
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