Well, several days ago my sourdough starter decided to enter a phase of extreme activity!
I had been feeding it a bit of flour and water each day, and it had a nice bit of bubbling and pleasant smell. Then, over a few hours, it massively took off, bubbled up and slightly overflowed the container! That’s what I want to see! I’ve now refrigerated the starter, after knocking it back in volume by taking away more than half of it.
And the half I took away? I smeared it across a sheet of silicone, added salt, pepper and some spicy smoked paprika, even though I know there are people who don’t care for the smoked flavour…
I put it up in the cabinet above the hot water cylinder, and in only a day or so, it had dried completely. I was able to put it into a grinder device and reduce it to powder/flakes. A very nice flavouring agent from what otherwise would have been thrown out…