Once dried, the sourdough starter is essentially flour. Suppose you processed the dried starter flakes back to the consistency of flour, and then used it in a bread recipe as a replacement for flour (say in a high-moisture overnight bread). Not using the “sour-flour” as a levain replacement, but as a flour replacement for perhaps a half-cup our of a three-cup loaf (i.e. one-sixth). Would this not work because the gluten had already been used/overproofed? Or would it work and give you a more flavorful loaf? Presumably a miner in a mining camp would not have discarded anything. Also true for third world countries. Has anyone at KAF done anything like this? I can certainly try it, but it would be valuable to learn of any mistakes to expect.

• Reply