OA
Someone can help me with my sourdough starter? I live in Brazil, we have a hot and dry environment in my city and when I try make my starter in the first day it already create bubbles after 24 hours, I did this 3 times but in the next day, between my dough a weird liquid start to appear, am I doing something wrong My ratio is 1:1, flour and water, clean mineral water and good Wholemeal flour
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