Hi Tina, it's so interesting to hear these stories about how our grandmothers used to bake sourdough. It sounds like your grandmother had a form of dehydrated starter that would reactivate when she added it to the water in her bread recipes. I like that the clumps of starter are called "rivels." While I don't have experience using this type of starter, you can certainly dehydrate a starter by spreading it out on parchment paper and allowing it to dry. This can be stored indefinitely and will reactivate when fed with water and flour. Barb@KAF

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