A reader sent me a link to this video where the lady shows making a “dry” starter. It isn’t totally dry like powder but it definitely looks interesting. I’m going to try it.
I find it interesting that she’s using einkorn, which I also like but it isn’t readily available locally, or at least not that I’ve found, and shipping makes it cost prohibitive.
Of course, the starter and the bread can be made using any type strong protein flour.
Another thing – the sourdough bread can be made using any flour. It doesn’t have to be the same flour used in the starter. My starter is Wheat Montana all purpose flour but my bread is usually made using Wheat Montana Prairie Gold flour.
Peggy K says
The dry sourdough starter sounds awesome- can’t wait to see how it works for you !
Marilyn Smith says
Judy, I will also be trying this. Our son and his wife are working on a startup business of producing einkorn flour, pastas etc. So far, we have been able to try an angel hair pasta. They plan on selling their products online. For more information:
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judy.blog@gmail.com says
The problem with einkorn is that it’s an expensive grain and shipping is expensive so for those of us who have to mail order most any of our grains, it makes it cost prohibitive.
Susan says
Wow, love sourdough but not the old wet starter. I think this would be perfect for me. Thank you!