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Mix 2 cups each of water and flour in a jar or bowl
Stir the mixture vigorously and drop a little unwashed whole fruit into it to introduce wild yeasts
Cover with cheesecloth and store in a warm place with good air circulation
Stir daily until tiny bubbles form at the surface, indicating yeast activity
Strain out the fruit, add 1-2 tablespoons of flour daily for 3-4 days, stirring continuously
When the batter is thick and bubbly, the starter is ready to use
To maintain the starter, replenish it with water and flour every time you use it, and feed it fresh flour daily or every two days