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    Precondition: you shall have sourdough starter (in USA Michigan you can get it by request from here). 

    1) Out of the refrigerator and mix those "starter" with just flour and water in a bowl to the consistency of yogurt (add 1 cup of water and 1-1.5 cup of flour). Let it sit for 8-12 hours (it will rise) e.g. overnight

    2) Take small part of it and put back to the fridge (~1/4 cup, this is called "starter").

    3) Add to the remaining part: table spoon of salt, some sugar/honey and oil -mix well

    4) Add more water (~1/2 cup) and more flour (1-2 cups) for soft, smooth consistency and only slightly sticky (not dry or overly wet), let it sit for another 3-5 hours to rise

    5) Bake for 40-60 minutes in an oven - first 15 minutes at 490F covered, than at 350F uncovered for about 30 minutes (you can try  experimenting with the baking time/temperature).

    Note: Make sure to "feed" those starter at least every 2 weeks, see step 1-2 (if not making bread you can use smaller volume for pancakes on the pane quicker). Keep it in the refrigerator.