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TIL my plan to make a perfect sourdough starter from a 100-year-old recipe was doomed from day one.
I followed the instructions from a library book to the letter, using rye flour and well water, but after two weeks it just smelled like old gym socks. Turns out the book's author lived in San Francisco, and my apartment's dry air here in Phoenix was never going to work. Has anyone else had a starter disaster because of their local climate?
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