A step by step process for dehydrating a sourdough starter! No special equipment required.
FIRST, WHAT IS A SOURDOUGH STARTER?
Essentially, a sourdough starter is a culture of wild yeast and good bacteria that occurs when flour and water are left to ferment. When a sourdough culture is fed with flour and water at regular intervals, it can be used to naturally leaven bread! Be sure to try my Simple Sourdough Bread, Simple Sourdough Country Bread and Soft Sourdough Sandwich Bread recipes if you have an active starter.
You can also use sourdough discard – that is a portion of the culture that is “discarded” during a feeding – in baked goods for added flavor and tender texture. Discard can be used when you don’t really need leaving power, but want extra flavor. I am partial to using discard in Sourdough Pie Dough, Sourdough Chocolate Chip Cookies and even Easy One Bowl Sourdough Brownies!
WHY DEHYDRATE A SOURDOUGH STARTER?
In general, there are three main reasons why dehydrating a sourdough starter is a good option:
- Creating a backup. Some folks who are particularly fond of their sourdough starters or who bake a lot may find the idea of having a “backup” starter appealing. A sourdough culture can take 5-7 days to create from scratch. A dehydrated sourdough starter typically takes about half that time to revive and be ready to bake with.
- Selling or sharing. Dehydrated sourdough starter can be created and sold or shared with others! A little packet of dried starter with rehydrating instructions can be a great gift or an appealing item to sell to those who are interested in sourdough baking.
- Long term storage. If you enjoy baking with sourdough but need a break or plan on going on an extended vacation, dehydrating a starter is the best way to preserve the vitality of your sourdough culture for a long period of time. A dehydrated starter can, in theory, last forever in an airtight container in a cool, dry place!
HOW TO DEHYDRATE A SOURDOUGH STARTER
- 1. Begin with a feed. Feed your sourdough culture any ratio of flour to water that you prefer.
- 2. Wait for it to peak. It’s important to preserve your starter at peak activity so that it will rehydrate quickly. When your starter is risen, active and bubbly, it’s time to dry!
- 3. Spread it onto a tray. Pour the contents of your sourdough starter jar on a parchment lined baking tray. Use a spatula to spread it thinly.
- 4. Let it air dry. A dehydrator or oven on a very low setting can do the trick, but I find it much easier to just let the water in the sourdough starter naturally evaporate over the course of a few days. Depending on how dry your air is, the water may evaporate in a day or two. When the starter is crisp like a cracker and no longer looks or feels wet to the touch, it’s good to go.
- 5. Store it. When the sourdough starter is completely dried, it can be broken up into large or small chunks and stored in an airtight container for the foreseeable future!
HOW TO REHYDRATE A SOURDOUGH STARTER?
Once a sourdough starter is dehydrated, it can be easily brought back to life and ready to bake with in a couple of days. A post for step by step instructions is coming soon!
How to Dehydrate Sourdough Starter
Equipment
- 1 half sheet tray
- parchment paper
- offset or regular spatula
Materials
- 20 grams sourdough starter or more
Instructions
- Before dehydrating a sourdough starter, make sure to feed it so you will have at least 20 grams in weight.
- When the starter reaches its peak and is bubbly and active, scrap out the contents onto a parchment lined baking sheet.
- Using an offset or regular spatula, spread the sourdough starter in a thin, even layer. Let the starter air dry for 3-5 days until all of the water has evaporated.
- Peel the crisp sourdough starter from the parchment paper and break it up into smaller pieces either by hand or in a food processor. Store in an airtight container in a cool, dark place.
