Hi, I'm interested in making a sourdough loaf entirely from "soured" flour. In other words, no fresh flour, only starter. Do you know of anything like this? Or at least I'd like to minimize the fresh flour. I've been reading about the health benefits of eating grains that are fermented in one way or another... like Ethiopian injera, or pre-soaked oatmeal or quinoa... apparently many cultures have some staple carb that they ferment. So, since I love sourdough bread, why not start there... Give it a try, Dave - just keep feeding your starter with more flour than water till you get a dough consistency, I'd guess. Let us know how it works - good luck! PJH

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