We took equal parts water and sorghum flour and combined them in a deli container and left it loosely covered in the workshop. After a day, we were generating beautiful bubbles and signs of fermentation. We let it continue to feed until the next day and then discarded half of it and fed it more sorghum and water. We are now at day four with our sorghum starter and are anxiously looking to begin exploring its possibilities in our kitchen.
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