How To Make Flavored Sourdough Starter Powder?


There are several reasons for drying sourdough starter to a powder. Dehydrated sourdough makes a superb flavor addition to the outside of a loaf. When combined 50:50 with rice flour, it is adding extra texture and flavor to the outside crust.


Simply sprinkle a tablespoon of a spice or herb into the starter that is discarded before smearing to thinly onto a silicon mat or parchment paper. Dehydrate as above mentioned.

Remove the dry flakes from the paper and store in a jar till needed. These keep fresh for months.





PAPRIKA

Smear about 200 grams of sourdough over some parchment paper, dust with a tablespoon or paprika and let it dry. This is absolutely delicious even for omelets.



CHOCOLATE

An interesting option is to add cacao powder. In the "advanced level" category you will find a recipe for CHOCOLATE STARTER.


If you don't have a chocolate starter, you can easily make a chocolate ferment by mixing 20 grams raw cacao powder (usually i use Valrhona) add 40 grams of whole wheat flour, 60 grams of your starter and 60 grams of water (ca. 30 Celsius). Mix well. Leave it somewhere warm for 24-48 hours. Once fermented ( fermentation starts after 24 hours), spread over some parchment paper. If you you like, sprinkle it with some cacao nibs. Dehydrate it completely.


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