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Sourdough Starter Ready to use in 3-7 Days

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The traditional way to create a starter can take a few weeks to a month to have a usable culture. Some science-minded bakers have figured out a way to accelerate the process to have a viable and very beautiful tasting culture in just 3-7 days. Using heat and hydration it’s possible to speed up the fermentation to get through the “bad bacteria” phase in just 48 hours, leaving you a usable culture on the third day with some luck. I created my starter on a Tuesday and I baked with it on that Friday with great results. I first came across this method in a post on The Fresh Loaf by the contributor Ars Pistorica, AKA Ian Lowe of Apiece Bakery in Tasmania. I’ve been using this method ever since I first read about it in 2013. He uses whole wheat and/or rye. It’s not the only way to accelerate the first stages of creating a starter, but this is how I’ve adapted this method to various gluten-free grains. Use whole grain, freshly milled flour if possible. The method can be used for almost