Yield: 1 servings
Hi - Dried starter isn't WAY OUT! I dry sourdough starter in a dish over wax paper, ¼ inch deep, for about 10 days till it gets brittle, break it up, grind it in a blender, food processor, or coffee grinder till a powder and store it. About 1 tablespoon full in ½ cup warm water and ½ cup flour all mixed together and sit in a warm place (the oven with the light left on is 85 degrees) for a day or two and IT'S ALIVE!. Should work with your amish starter also.
Try - Try Try! From: Carl Griffith Submitted By GAIL SHIPP On 09-09-95