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–+ servings

Dry sourdough starter

Magdalena Marsden
Quick and easy way how to dry (dehydrate) sourdough starter and how to keep it and then re-hydrate it to use it later.
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Prep Time 5 minutes
Drying Time 1 day
Course bread
Servings 1 jar

Equipment

  • large baking tray
  • greaseproof paper

Ingredients
  

  • 1 cup sourdough starter 200 grams or whatever you want to use

Instructions
 

  • Line a large baking tray with a greaseproof paper
  • Spread thin layer of your sourdough starter on the tray
  • Leave to dry in the room, hydrator, warm cupboard or in warm oven (don't go over 30C or so) for 12-48 hrs (this will depend on your room temperature)
  • Break into small pieces and store in a large jam jar or another suitable container
  • Keep up to 6 months.
  • To rehydrate your dried sourdough starter mix few dried pieces with water in a small jar and leave in the room temperature with a lid on. Add 1 teaspoon of bread flour (rye, wholemeal or brown flour etc.) mix in with one extra spoon of water and leave for another day. Repeat until the sourdough starter is bubbling and strong again to use.
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