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The trend these days is to capture wild yeasts in your area. When I used to make sourdough I used to buy proven cultures, collected by a medical scientist from all over the world. This company is still around but I find the price a bit high, but then again, as you know the starter can last generations. Many of this company's offering are that old. The one I liked most was the Red Sea, for flatbreads and wheat tortillas Maybe the low temperatures are bad for your starter?


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