| http://www.w3.org/ns/prov#value | - Hopefully others would find this interesting as well.To best understand each starter, please include the following if you post your starter information.Hydration (water as a percent of total flour in the starter)Feeding ratios used, fermentation times, temperatures used (please specify how the feeding ratio is measured, e.g. by weight or volume) When storingWhen refreshing in anticipation of a bak
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