Slow Food East End had its annual meeting/potluck yesterday. So much great food and great crowd at the beautiful Camp Quinpet on Shelter Island. I didn’t get to take many pictures because I was too busy eating.
I baked sourdough bread for potluck and had the last minute idea to dehydrate some of my starter and hand out pieces to other attendees. (I’ve vacuumed my kitchen floor twice so far; almost gone.)
So here’s the promised instructions about how to use it. Luckily King Arthur Flour is way ahead of me with this illustrated guide about how to dehydrate and rehydrate starter.
I use my starter, which I started from scratch using this method, to bake Sullivan Street style boules using a Dutch oven in a very hot oven.