This is an interesting way to consider putting this technique to use, Gina. The challenge is that it can take a succession of many feedings to fully reactivate your starter, so you'd almost end up creating a new culture every time you go to bake. The up side to this is that you can just follow the instructions for reconstituting here - starting with just 1 oz of dried starter. Since you'll go through several discards and feedings in order to ready your starter for baking, you'll have plenty of time to build up the 8-16 oz that are typically needed for one loaf. Mollie@KAF

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