We are in the middle of a busy season, moving homes, school for the kiddos, blah, blah, blah.
A good dear friend sent me some dried starter to use as a seed for my own starter. When I finally get time to do pizza again, does anyone think/know/ have an opinion about using dried starter in place of ADY/IDY for some more flavor in a short period of dough fermentation? Does this idea have any merit? Aside from getting to try it myself has anyone done this before? Thanks all.