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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Dehydrated Sourdough Starter
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    Dehydrated Sourdough Starter

    Molly53
    Sat May 04, 2013 11:33 am
    Forum Host
    This is a handy procedure if you're about to go through a period of time when you won't be able to care for it consistently or bake with it, but also if you'd like to share your sourdough culture with a friend who lives far away, and also if you're smart and want a backup copy to restore in the event that your live starter has a disk failure (i.e. dies).

    It's very easy, and requires no special equipment.

    First, you'll need to feed your starter a few hours beforehand, so that it's at its peak ripeness when you start dehydrating it -- in other words, you want it to contain a maximum number of live micro-organisms.

    Plop two tablespoonfuls of the starter onto a sheet of parchment paper or a clean silicon baking mat, and use a flexible spatula to spread it as thinly as you can all over the sheet.

    Place the sheet on a cooling rack (for maximum air circulation) and set aside in a warm (but not too warm) spot of the house until completely dry and crackly. Depending on the hydration of your starter, the thickness of the spread, and the weather, this could take anywhere from a few hours to a day.



    Break the dehydrated starter into pieces, place in a freezer bag and crush into smaller flakes with a rolling pin. Transfer to a small jar, close tightly, and keep somewhere cool and dry until ready to rehydrate. Theoretically, it should keep for years and years.

    To rehydrate, place about 10 grams (1/3 ounce) of the dehydrated starter flakes in a straight-sided jar and cover with the same weight in fresh water. Let stand for 10 minutes to soften, then stir to dissolve. Feed with the same weight of flour and water, as described HERE (link), and repeat daily until the starter is back on its feet, bubbling and rising in its jar.


    Courtesy of Chocolate and Zucchini.com
    duonyte
    Sun May 05, 2013 6:22 pm
    Forum Host
    This technique works very well. The dehydrated starter can be mailed to others easily. And it is always good to have a backup of your own favorite starter or starters in the event that disaster strikes. I needed to use backup starter after we had a week-long power outage.
    Zeldaz
    Sun May 05, 2013 10:52 pm
    Food.com Groupie
    Just told my husband, the artisinal bread baker about this. Glad to know, thanks!
    peteyfoozer
    Tue May 28, 2013 9:01 pm
    Regular "Line Cook" Poster
    I do mine on one of the sheets for fruit leather in my dehydrator on low, then I give it a spin in the FP. It powders up nice and it's handy to mail to friends or whatever that way too icon_smile.gif
    Dib's
    Wed May 29, 2013 9:57 am
    Food.com Groupie
    Good to know!!!!!
    Bonnie G #2
    Tue Jun 11, 2013 6:44 am
    Food.com Groupie
    This is the way I save mine too, but love the idea of the dehydrater and food processor blend
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