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You know, I thought of something this morning that I haven't tried. Mom always used our well water to make her starter. Since I closed our well quite a few years ago I didn't have that to use. I've been meaning to put down a well and I'm wondering if the minerals in the water had something to do with how tangy the bread was. I mean I've tried distilled water and various types of bottled water but not well water with all the natural minerals in it.
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