The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dry sourdough ferment

sonnenblume1984's picture


April 6, 2010 - 11:11am -- sonnenblume1984

In Richard Bertini Book CRUST hi writes about converting a Starter (50g Spelt,150g white 150g water, 20g honey) into a dry sourdough ferment and making granules whitch then can be re-activated. I have a ww motherstarter would that work the some way???


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