How to dry and rehydrate your sourdough starter

Drying and rehydrating a sourdough starter is a practical way to store it for an extended period. Here’s a simple guide:

Drying Your Sourdough Starter:

1. Spread Thin: Take a small amount of your active sourdough starter (a couple of tablespoons) and spread it thinly on a non-stick surface or parchment paper.

2. Air Dry: Allow the spread starter to air dry completely. This might take a day or two, depending on the environment. Ensure it’s dried thoroughly to prevent any moisture content.

3. Break into Pieces: Once dried, break the starter into small, brittle pieces. You can use your hands or a utensil for this.

4. Store: Store the dried starter in an airtight container. It can be kept at room temperature, in the refrigerator, or even in the freezer for long-term storage.

Rehydrating Your Sourdough Starter:

1. Measure: Take a portion of the dried starter (usually a few grams) and measure it.

2. Mix with Water: Combine the dried starter with an equal amount of lukewarm water. For instance, if you have 5 grams of dried starter, mix it with 5 grams of water. Stir until the dried starter is fully dissolved.

3. Wait: Allow the mixture to sit for some time, usually 30 minutes to an hour, to give the dormant yeast and bacteria a chance to rehydrate and become active.

4. Feed: After rehydration, feed the starter with equal parts of flour and water. For example, if you used 5 grams of dried starter, add 5 grams of flour and 5 grams of water. Let it sit for several hours or overnight until it becomes bubbly and active.

5. Repeat: Continue feeding the starter at regular intervals until it is fully revived and shows consistent signs of activity.

Rehydrating a sourdough starter might take a few feedings to restore its full strength, but with patience and consistent care, it should become an active and healthy starter ready for baking.