I still need to perfect my sourdough rusk recipe. I have generations-old recipes of sourdough (from potato) but I have yet to try them. I have tried to make rusks from my sourdough bread, but that was an error. But what I essentially want to try is to make fermented flour. A little bit laborious, but I want to ferment the flour for two/three days, dehydrate it, and then use that flour in a rusk recipe. Essentially you make the flour more digestible and healthier. What do you think about that @buckaroobaby?
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?
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.