L.M./Lievito Madre - dry up and re-start for the occasional user - how? - or stick to poolish?
I have a rye starter for 2+ years going and it works perfectly fine. However, I don't like that taste in lite colored (T55/550 etc) breads. My idea is a milder starter - so L.M./Lievito Madre looks interesting.
Problem is, I do not bake much 'white' and I don't want to maintain a separate starter.
Can I get some dried up or living LM, take the leftover, dry it, and revive it a day earlier or so before I need it next time? There is dry LM in the market.
Or is LM overrated and using a poolish (plus yeast) does the same thing?