I've seen a few videos of people making sourdough where the starter looks to be really thick and dry. And they just called it natural yeast. Is this just dry starter. Is there any benefit to a dry starter?
Hard to tell without seeing the same picture or video. Could also be cake yeast which isn't a sourdough but could be combined with one. How dry? (Cough, cough) crumbly? Wait! I remember a crumbly starter.... where was that?