Dry starter culture

In the store from the bakery I bought a leaven called "Ibis". It is in a regular bag and therefore I do not know how much to add when baking. The seller could not say anything.
I have a question - what determines the amount of starter culture and how much to add?
Thanks to everyone who helps :)

Unfortunately I can not find those posts where forum users wrote about drying your leaven... I would gladly put on +. Many thanks to them!

Due to the difficulty of preserving the leaven in the current heat, I dried it the whole.

Yesterday baked in a bread maker wheat-rye bread and replaced some of the flour with dry sourdough, and the whey, rye flour and sourdough were previously set on the "dough" mode (with heating for 1 hour 30 minutes). At the end, it was kept warm for another 30 minutes, covered to preserve heat. Then I added the rest of the flour, salt, yeast (halving their amount), and the rest of the ingredients. I switched on the "dough" mode again and at the end - "baking". The result is a bread with a good taste, like fresh sourdough.

I do not know how correct my actions were, but the result was good. I think it makes sense to dry the leaven in cases where there is no time or opportunity to deal with it.

[Alim]

Alim, this is already creativity! Now you have a bread recipe that you can bake with sourdough, even if you don't have time to keep it. And we do not have such a recipe. Not fair, right? Can you open a topic where there will be a recipe for your bread on dried sourdough? We will try to bake it ...

Viki It seems that I owe it to you for information on sourdough drying - admit it!
Recipe? To be honest, I did it by eye. I have already described the algorithm. Any bread can be made this way. I wanted to emphasize that it makes sense not to throw away the excess sourdough (if the pancakes are already unbearable to eat), but to dry, because at any moment it can be useful.

I will not admit it, I was not the only one who dried it, there were many of us. And whose version of drying you used - I don't know. If our experience is useful to you, then we tried not for nothing. This makes me happy.
The algorithm is clear, BUT! Let's think about our young starters. If a person sees "how much to broadcast in grams" - he will bake this bread by all means, but if you have to count, figure it out in your mind .... after all, we are not alive by bread alone, there is still a lot of things to do. We would make life easier for each other by sharing experiences (not even successful ones). So we ask for a recipe "in the studio". Well, do not take it for work.
How much whey, flour, leaven was there? How much rye, wheat? .... Share, please.

[Wheat - rye bread]

Viki Catch + and give out accomplices.
I can't lay out the recipe according to all the rules, because I did not write everything down and there is no photo.

Wheat - rye bread

For dough:
20g dried starter culture (rye)
150g rye flour
200ml serum
1 st. l sugar

For the test:
140 ml serum
1 tsp salt
3g instant yeast (Lviv)
Wheat flour of the highest grade - added without weighing, until a normal bun was formed.

The work process is described in three posts above. The bread turned out to be fine-porous, slightly rubbery with a pronounced leavening taste.

I think that you can take any recipe, replace part of the flour with dry sourdough, make dough with it, and then get the result using the method of sponge bread. Of course, the quality will not be the same as in the oven, but for cotton. quite satisfied.

I tried to dry my starter 3 times, probably wrong. The first two - on baking paper, had to be thrown away, since they could not be separated from the paper later. The third time I spread it on the dough bowl, left it at room temperature first, then in the oven at 50 degrees. The leaven separated well from the bowl, I ground it.Then I decided to check how she would behave, took 1 tsp, diluted with water, added flour, left it overnight, there was a stratification in appearance - not very much. Maybe I didn't dry it properly? But the leaven itself, which was dried is very good, excellent breads are obtained on it without yeast.
Tell me how do you dry?

I, too, desperate to dress my sourdough from paper, kneaded it to a hard dough, rubbed it through a drushlag and dried it in a cooling oven. But I haven't baked on it yet, just in case. Somewhere I found information on the Internet that overdried, with a moisture content of less than 8%, the leaven dies.

.... Then I decided to check how she would behave, took 1 tsp, diluted with water, added flour, left it overnight, stratification occurred
Tell me how do you dry?

I dried the sourdough in different ways, while 2 remained optimal:

- 1 way

I, too, desperate to dress my sourdough from paper, kneaded it to a hard dough, rubbed it through a drushlag and dried it in a cooling oven. But I haven't baked on it yet, just in case. Somewhere I found information on the Internet that overdried, with a moisture content of less than 8%, the leaven dies.

-2 way
Spread a thin layer of the starter culture on a plastic wrap. Dry in a draft-free room, as the dry sourdough flakes will fly apart during the process. In this case, it is enough to knead its flakes with your hands, you do not need to grind it somewhere.

I am going to dry the leaven in an electric dryer, covering the leaf with a thin cloth from bloating.

I store dry starter culture in a jar under a vacuum lid.

Kseny, Your mistake - no need to soak dry starter culture overnight. We must immediately put a dough on it - I wrote about this just above, see the post from July 2.

Thank you!
I realized that my mistake was that I smeared it with a thick layer, so I had to grind it, moreover, it took a long time to dry.
Now I'll try again, just with a very thin layer.
What is the best moisture content to dry the starter culture? I have a thick one now. Should I first convert it to a liquid state?