Baking with dry starter
Greetings
Does anyone here bake with a dry starter?
Today, I stumbled upon this french-sourdough-bread-from-a-powdered-starter-recipe [1] at KAF website, which uses a powdered starter they sell online here [2]. It comes in a tiny pack that contains 5g, enough for making 12 sourdough loaves.
The idea caught my attention. If that really works, then we can dry our own starter, and use just 1/4t each time we bake. No need to maintain or feed anything, as the powder form lasts for a year in the fridge. And we can dry more anytime.
When baking, all we need, according to KAF, is to make a sponge, 18-20h ahead, made of 1/4t dry starter powder disolved in 1c warm water, and mixed with 2c flour (2/5 of total flour).
Does a dry starter has enough yeast power to make the dough rise on its own? because I noticed that their recipe has 1/2t IY in the final dough.
Did anyone try this before?