Once your starter becomes sufficientlyacidic over time, the wild yeast and bacteriawill outcompete the store-bought yeast and your starter will be much the same as if you started out withoutit
baking powder ½ tsp. unsalted butter 175g, softened, plus extra for the tin. Williams pears 3-4, peeled, cored and cut into chunks. self-raising flour 150g
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