That thing you're talking about is called a "sour"! Using a large amount of it is what gives sourdough its tang, and its name. It's one of the oldest forms of leavening (thing that allows bread to rise), if not the oldest. It's definitely a possibility, but I don't know if I want to go to the trouble of keeping one 😅 On the other hand, if I understand correctly and it can be used in a 1-to-1 substitution for instant dry yeast (as opposed to as a whole starter), then I might just go for it; I wouldn't need nearly as much for that than I would if I wanted to regularly make large batches of sourdough.
Gimme a shout if you have any problems or need any tips! I don't know everything, or even remember all that I learned when I was going through baking school, but I am a professional in the industry and am happy to give it my best shot!
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branchandroot
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Date: 2020-04-10 09:04 pm (UTC)Gimme a shout if you have any problems or need any tips! I don't know everything, or even remember all that I learned when I was going through baking school, but I am a professional in the industry and am happy to give it my best shot!