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Re: Amish Friendship Bread

Sour dough recipes have been around for generations and I agree with you, I have never heard of anyone getting sick from this recipe. I have been making it for years.

I personally don't like to keep my starter in a ziploc bag, but rather keep it in a jar with a loose fitting lid. If you put the lid on tight and forget to stir it regularly or go away for the weekend, the gases would build up in the jar.

Besides, they also say that allowing fresh air to get to your sour dough starter is good for it. The air is full of natural wild yeast that will increase the productivity of your starter. The loose lid just keeps out unwanted guests like flies...

Can we say ewww???Tongue out

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