← All recipes

Drying Starter #2

Drying Starter #2 — a community recipe on Potlikkr.

Ingredients

• ****

Method (preview)

1. 1

   You can dry your sourdough to travel with it. Just pour a thin layer of active culture onto wax paper and leave it to dry in a clean place. A 1/4" layer may take a week to dry thoroughly. When it's dry, grind it to a powder. It will remain viable indefinitely. To reconstitute it, take some (not all - save some to correct errors!) and add it to 1/2 C water and 1/2 C flour. A quart mason jar works well for this purpose. Stir well and put aside in a warm place for 24 hours. By that time you should see alcohol on top. Add another half cup each of water and flour and repeat. If the total volume in your jar gets too high (remember, once it's active it will want to double) throw some out before you add the water and flour.

2. 2

   With a few repetitions of this feeding you will have an active culture.