sourdough and freezedrying

Has anyone experience with freeze-drying pure sourdough, I am experimenting this at the moment and not sure when dried and powdered if just put in the flour or dehydrate first and than add? Also is the starter still alive?
I made a fresh batch and it's in the freeze drier now.

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Angelika_68740

hi Chris Young,
thanks for the quick reply, very interesting. Yes I do have access to big freeze dryers and other commecial equipment to experiment with food. Which can be fun. I bake a lot of breads and here in Tasmania there is no access to liquid or dried sourdough (in Germany you can buy this in the supermarket). I will actually try out the ordinary freeze dried pulverised 'sourdough' (or what's left of it). Thought to just mix it in with my normal bread making and make a normal one with fresh sourdough starter (I have a live one) and see how it comes out in texture and taste.
I like the idea or astronaut icecream, will try that

.
thanks again.
Another question in the Profile are tabs called (courses, favorites) photos they do anything when I click on them I can't upload or see any? Not sure why the tabs are there.

Angelika_68740

@Chris Young,
since it was in the freezdryer already and I have it at home now I am baking as we speak. they are resting now.
I worked out the % to use and made some batches of rye sourdough breads.
A bread with freeze dried sour dough
a bread with fresh sourdough
a bread with just yeast

will do the taste test tonight and see if looks, smell, taste is different.
will keep you posted

Angelika_68740

here is the result.

weeks ago I made my own sourdough starter by starting with 100g rye flour and 100ml water, feeding it every day for 4 days with the same amount. 4th day it was a bubbling froth and smelled sour but good.
the bread with fresh sourdough was nearly the same as with the freeze dried sourdough. It had some more airbubbles in but this could be that I might have had a bit more yeast or sourdough ratio in.
I had to convert the fresh sourdough to dried and use the same % in the bread (if that makes sense) since I didn't have a scale weighing 2.5g and this stuff is light like powder i used 2 teaspoons.
the fresh sourdough one smelled a tiny bit stronger than the one with freeze dried dough
texture was the same nice and chewy.
the normal one just made with yeast also yummy but harder in texture and didn't have the sourdough smell.
Scientifically I am not sure if the sourdough bacteria where killed by freezdrying but the practical test showed me that there must have been some alive in there it was to 90% the same as done with the fresh batch.
Recipe:
300g white flour
200g rye flour
350g warm water
2 teaspoons salt (I always use Himalayan salt)
2 teaspoons dry yeast

150g fresh sourdough (i measured in the beginning but now i just guess and throw some in)

kneat in machine or hand

let rest/rise on warm place for 1 hour

I than switch on my oven and let it heat up to 230 Degrees C (hot)
i shape the loaves and leave on bench till oven is hot

bake for 40min.

it is very easy and always works.
you can add seeds or grains or mix with wholemeal or other flour ratio just keep it 500g.

bread before rising

after rising

O normal yeast bread - D dried sourdough bread

W- wet sourdough bread (2)

all baked

from left to right D_W_N

Normal

D _ freeze dried sourdough

can you all smell it

ask @Johan Edstrom he can tell you how the Normal one taste

Chris_Young_80640

Very, very cool.

Johan_Edstrom_5586

The normal one is one of my favourite breads, quick, easy and tasty.