Drying Sourdough Starter

Ive got two great active starters going now after an intial battle to get anything happening and would like to dry some for two reasons. When your starter is nice and active.

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Instructions Day 1 Mix 60g flour and 45g water.

Drying sourdough starter. We carefully dehydrate this for several hours at a low temperature to preserve the wild yeast and lactobacilli. When we dry our organic starter we do so on a very low living foods setting in a food. It is made from our fresh sourdough starter.

Im aware that its possible to dry starter and restore it to life months later by adding water. The thinner and more even the better this way it uniformly dries and begins to crack. The easiest way to dry your starter is to use a bakers quarter sheet lined with a silicone liner or parchment paper.

Store your starter in the freezer for as long as you like. Spread a bit of your fully active sourdough culture on a piece of parchment paper a plate or other flat surface. The starter is fully dried when it separates from the parchment paper or plate.

For me I put 60g lukewarm water in a Mason jar and add 30g starter. Insurance against anything happening to my current ones 2. Weigh the dried starter.

In a large bowl add the dried starter and the same amount in weight of water. Leave on the counter top for a few hours to hydrate. How to Revive Dried Sourdough Starter.

Leave starter to dry thoroughly. In a day or so the starter should be bubbly. Pour a large dollop of your sourdough starter out onto the silicone liner.

Cover the bowl with a breathable cloth. Start feedingrefreshing the starter as you normally would. How to Dry Sourdough Starter Feed your starter as normal.

How to Reconstitute Dried Sourdough Starter First thing in the morning in a medium sized bowl empty the packet of dried starter about one ounce30 grams. The thinner the layer the faster and more thoroughly the sourdough starter will dry out. How to dry sourdough starter as a back up for long term storage.

Cover with plastic wrap or a shower cap and leave on the countertop. Just smear some fresh sourdough starter in a thin layer over a piece of parchment paper and let dry. Using a spatula spread your starter out into a thin layer.

Allow the sourdough starter to dry at room temperature for at least 24 to 48 hours total time will vary depending on humidity level and may take longer. No moisture should be present and it should be very brittle once thoroughly dry. This sourdough starter product consists of a clip-top glass jar containing approximately 50g of dried sourdough starter.

Pick up in hands work for 30 seconds. Theres not much to this process. Dry sourdough starter is made by dehydrating a portion of an active healthy sourdough starter.

Cover with the food cover and leave for 2-3 days until fully dried out. Use a rubbersilicone spatula and spread a very thin layer of your starter on to the baking sheet Now let it dry out completely by leaving it out in dry place at room temperature. Whisk in 14 cup of filtered water yeast doesnt like chlorine and 14 cup of bread flour.

I screw the lid on. Remove dried starter from the parchment paper. The thinner it is the faster it will dry out.

The time it will take to dry out completely will vary on the thickness of your starter and how dry or humid the environment is. Once dry the starter will easily separate from the paper and can be ground up into small pieces and placed in a plastic ziplock bag. Spoon the active starter onto the sheet leaving your standard base amount in the bowljar then use the spoon to spread the starter as thinly as possible on the paper.

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