Oops....didn't get back to you @fermentedphil. It sounds amazing. But it also sounds like work. I'm curious to hear how it goes once you've done the tester. Surely there is a recipe that is simpler, like the many one makes using the discard? Rusks made from the starter and not simply dehydrating an already baked bread?
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No problem! Oh nope, I want to properly ferment the flour (roughly 72 hours) and then dehydrate the starter. I want to see if I can get rid of the very sour flavor if I dehydrate it. But I will write up a recipe when I do it, maybe next week or so.