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Another fav of mine! My brother has his own sourdough starter (it was like 75 years old when he first got it 20 year ago or something) that he keeps growing / feeding.

He uses that to make AMAZING cinnamon rolls!
Tell your brother if he’s still wanting ā€˜San Francisco’ tangy style sourdough, use sour salt. About a fat teaspoon per two standard loafs. (One of my recipes makes two loafs)

Also tell him he owes you if he’s been looking for the secret. Took me ten years to finally figure it out.
 
We’ve had terrible ash and smoke, but thankfully we have been twenty miles from the flames. I have five acres with way to many head on it weathering it out. Will have to find hay mid winter.
I’ll gladly take the lumps. I know too many people that lost everything.
 

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