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13. Chemicals in water can affecl sourdough results and in some cases it even kills the sourdough. Bottled water is suggested to prevent this.
14. Presifted flour and self-rising flours are not recommended. Unbleached white and stone ground whole wheat flours are preferred.
15. Freshly fed starter can be frozen for up to two months. The fermenting action is considerably slowed down when frozen. To renew the starter, let it thaw at room temperature. When starter is thawed put it in a warm place until bubbly. This usually takes about 24 hours.
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