Terrific idea, but for me, the reason to dry my sourdough would be to just reconstitute what I need when I need it, leaving the rest in the pantry, because I often go away for months at a time with no one to baby it in my absence. So, what I need to know is how much (how many ounces or grams) of the dried starter should I take out of the jar if I'm going to make, say, one loaf of bread? And how much water etc should I add? Thank you!

• Reply