Hi again, KAF! Another strange question for you guys. If I were to dry sourdough starter and grind it to a powder-ish substance, could I theoretically substitute that for commercial yeast? I know there are a lot of factors like hydration and ratios. I'm thinking of trying it on a weekend sometime, with something simple like cinnamon rolls for breakfast. I have no idea if I could substitute in equal portions or not, I will probably have to do some trial and error. Just wondering if anyone has ever done this before. Thanks again so much! (Really wish I could get King Arthur here!)

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