Drying your starter
I just read a comment by Bettie (bwaddle) talking about drying out your starter in an oven overnight so that you can grind it into powder. Can you create comparible breads using your dry starter and your normal starter? Is this how commerial yeast is made?
This seems like an interesting topic to me, and I am curious if people have any experiene they could share.
Danny - Sour Flour