DRYING YOUR SOURDOUGH STARTER

 

Feed your sourdough starter and allow it to double.  Spread a spoonful or two out very thin onto parchment paper.  Press another sheet of parchment paper down on top and place in a cool dry place to dry for about 48 hours.  When dry it should be very brittle and be peeling away from the parchment paper.  It almost resembles a potato chip.  Place your dried starter in a glass jar with an air tight lid and store in a cool dry place.

To rehydrate your starter add 1/8 cup of dried sourdough chips to a glass jar and mix with 1/8 of warm water.  In a few hours when the chips have dissolved into the water, feed with 1/8 cup flour.  Allow your starter to sit for 24 hours or until it becomes bubbly, once bubbly feed another 1/8 cup flour and 1/8 cup water.  Do not discard.  In 24 hours feed again and allow to double.  At this time you may discard and resume your normal feeding regimen.