In this post, we’ll show you how to easily dry your sourdough starter, store it safely, and rehydrate it when needed. It’s a simple process that every sourdough baker should master—and trust me, your future self will thank you!
If you’ve been working with sourdough for a while, you know how precious a good starter can be—and how easy it is to lose one. We have to confess that we have killed more starters than I’d care to count. That’s why we’ve learned to always keep a backup.
Drying your sourdough starter is a foolproof way to protect your baking investment, ensure you never have to start from scratch, and even share a piece of your sourdough journey with friends and family.
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Looking for more easy Sourdough recipes? Try Sourdough discard crackers, Sourdough Discard Biscuits, and Irish Sourdough Soda Bread.

Jump to:
- Why You'll Love This How To Dry Sourdough Starter Recipe
- Recipe Ingredients
- Ingredient Notes
- How To Dry Sourdough Starter Step-By-Step
- How To Rehydrate Your Dehydrated sourdough starter Step-By-Step
- How to Tell If Your Starter Is Ready to Bake Sourdough Bread
- Feeding Your Starter
- Tips and Tricks
- How to Store Sourdough Starter in the Fridge
- How to Store Sourdough Starter at Room Temperature
- Your Questions Answered
- In a Dinner Rut?
- Please Rate this Recipe!
- More Recipes You'll Love
- Recipe
Why You'll Love This How To Dry Sourdough Starter Recipe
Insurance for Your Baking Journey: Creating a dehydrated sourdough starter is like having a backup of your precious starter. If anything happens to your active starter, you can easily revive your dry starter instead of starting from scratch.
Cost-Effective Sharing: You can share your beloved dried sourdough starter with fellow bakers anywhere in the world. Dry sourdough starter is lightweight, making it the best way to give or mail to friends.
Recipe Ingredients
You’ll need the following ingredients to make this How To Dry Sourdough Starter recipe.

Ingredient Notes
Sourdough Starter: While it’s recommended to use a starter at peak activity, it’s not strictly necessary. You can also dehydrate your discard sourdough starter.
All-Purpose Flour (For Reactivation): The consistent protein content and readily available starches in all-purpose flour make it ideal for reactivating a sourdough starter.
Water (For Reactivation): Water quality is crucial in sourdough cultivation. Chlorinated tap water can inhibit microbial activity, so it’s best to use filtered or spring water. The water should be lukewarm (around 85°F/29°C) to encourage yeast activity during rehydration. While cold water can be used, it will take longer to activate the starter.
How To Dry Sourdough Starter Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1: Prepare Your Sourdough Starter
Using an offset spatula, spread your active starter or sourdough discard in a very thin layer on parchment paper. This is a convenient way to ensure even drying.
Step 2: Set Up for Drying
Transfer the parchment paper to a baking sheet and place it in the oven (turned OFF). Turn on ONLY the oven light. I like to place a warning sign on the oven to prevent accidental use. You can also air dry on the kitchen counter or in a cool dry place.


Step 3: Monitor the Drying Process
Allow the starter 24-48 hours to dry completely. The starter should be brittle when done.
Step 4: Processing Your Dried Form
Once dry, break the dry sourdough starter into small pieces. For a finer consistency, choose one of the following methods: Grind the dried starter chips to powder form using a blender, spice grinder, use a mortar and pestle, process it in a food processor or place in a ziplock bag and crush it with a rolling pin


Step 5: Storage Methods
Store the dehydrated sourdough starter starter in a clean glass jar, airtight container or mason jar. Keep it at room temperature or in the freezer and be sure to label the container with the date and starter details
How To Rehydrate Your Dehydrated sourdough starter Step-By-Step
Step 1:
Weigh 5 grams of dehydrated sourdough starter (about 1 tablespoon) and then add 10 grams of warm water (85°F/29°C, like warm bathwater). Stir gently to combine. Let it sit for 30 minutes to soften and then after 30 minutes.
Step 2:
Mix in 5 grams of flour (about 1 tablespoon). Stir it until it becomes smooth. Cover the jar loosely and leave it at room temperature for 24 hours.
Step 3:
Add 10 grams of water and 10 grams of flour to the jar (about 2 tablespoons each). Stir it well until it looks like pancake batter (not too runny, not too thick). Cover it loosely and leave it for another 24 hours.
Step 4:
Keep feeding the starter 10 grams of water and 10 grams of flour every day. After about 4–5 feedings, you should see bubbles and a sour smell!
Step 5:
Keep feeding the starter 10 grams of water and 10 grams of flour every day. After about 4–5 feedings, you should see bubbles and a sour smell!
How to Tell If Your Starter Is Ready to Bake Sourdough Bread
Your starter is ready and active when:
The starter doubles in size within 4–6 hours of feeding.
It has a pleasant sour smell, like tangy bread.
It has lots of bubbles on the surface.

Feeding Your Starter
When it comes to feeding your starter, here’s an easy ratio:
1 part starter : 1 part water : 1 part flour (by weight)
Example Feeding (in grams):
50 grams of flour
50 grams of starter
50 grams of water
Tips and Tricks
Spread Thinly: Spread the starter thinly (about ⅛ inch) to ensure even drying.
Label Your Starter: Label the container with the date and the name of your starter (if you’ve given it a pet name).
Freeze for Long-Term Storage: For long-term storage, we recommend freezing your dry starter as a backup.
Refrigerate for Maintenance: Store your mature sourdough starter in the fridge and feed it weekly to maintain its health.
Store in a Dry Location: Keep your dry starter in a cool, dry location away from direct sunlight, or store it in a dark place like a cupboard.
How to Store Sourdough Starter in the Fridge
The fridge is perfect if you’re not baking often.
Feed It Weekly: Once a week, take it out, discard most of it, feed it fresh flour and water, and let it sit at room temperature for a few hours before putting it back.
Feed It Before Storing: Give your starter fresh flour and water before putting it in the fridge. This ensures it has enough food to stay alive while it slows down.
Pick the Right Jar: Use a clean jar with a loose lid or something breathable. This prevents pressure buildup while keeping contaminants out.
How to Store Sourdough Starter at Room Temperature
If you’re baking regularly, keeping your starter out of the fridge is more practical.
Store It Right: Keep it on the counter or in a cupboard—anywhere out of direct sunlight and away from heat.
Feed It Daily: At room temperature, your starter is very active, so it needs fresh flour and water once or twice a day.
Stick to a Schedule: Pick a feeding time that works for you, like mornings or evenings, and stay consistent.
Your Questions Answered
Drying a starter usually takes a couple of days in a dry location or a dark place, depending on the humidity. Be patient—it’s worth the wait to ensure your starter reaches a fully dormant state.
Dehydrating your starter is like an insurance policy for your sourdough journey. It lets you preserve your vigorous starter for the future. This comes in handy during summer when fruit flies might invade your kitchen or when you want to take a break from regular maintenance.
Use equal parts (by weight) of starter, water, and flour. For example: 50 grams of starter, 50 grams of flour, and 50 grams of water. Mix everything and let it rest in a jar covered with plastic wrap. Before you know it, your starter will be ready to rise!
Most recipes call for about 100–150 grams (roughly ½ cup) of starter. Always leave some behind as your "mother" starter for future batches.
If your starter isn’t rising after regular feedings, it might need:
Less water: A thicker paste can sometimes help.
More time: Fermentation strengthens the natural yeasts and lactic acid bacteria.
A warmer spot: Room temperature or slightly warmer can speed things up.
Standing Stone Farms
Sunrise Flour Mill
King Arthur Baking Company
Basil & Bloom
Kensington Sourdough
Ask Locally
Reach out to local bakeries or neighbors. Many sourdough enthusiasts are happy to share starters.
1847 Oregon Trail Sourdough Preservation Society
They provide a free sourdough starter upon request. To get one, send a self-addressed stamped envelope.
Online Communities
Explore various forums or Facebook groups where sourdough bakers often share or trade starters for free or at minimal cost.
Yes, you can! Pour your sourdough starter into an ice cube tray and freeze it. Once frozen, transfer the cubes to a ziplock bag and make sure to label them properly.
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Recipe

How To Dry Sourdough Starter
Ingredients
- 100 grams 100 grams of active sourdough starter
Instructions
- Using an offset spatula, spread your active starter or sourdough discard in a very thin layer on parchment paper. This is a convenient way to ensure even drying.
- Transfer the parchment paper to a baking sheet and place it in the oven (turned OFF). Turn on ONLY the oven light. I like to place a warning sign on the oven to prevent accidental use. You can also air dry on the kitchen counter or in a cool dry place.
- Allow the starter 24-48 hours to dry completely. The starter should be brittle when done.
- Once dry, break the dry sourdough starter into small pieces. For a finer consistency, choose one of the following methods: Grind the dried starter chips to powder form using a blender, spice grinder, use a mortar and pestle, process it in a food processor or place in a ziplock bag and crush it with a rolling pin
- Store the dried sourdough starter starter in a clean glass jar, airtight container or mason jar. Keep it at room temperature or in the freezer and be sure to label with the date and starter details
How To Rehydrate Your Dehydrated sourdough starter
- Weigh 5 grams of dehydrated sourdough starter (about 1 tablespoon) and then add 10 grams of warm water (85°F/29°C, like warm bathwater). Stir gently to combine. Let it sit for 30 minutes to soften and then after 30 minutes.
- Mix in 5 grams of flour (about 1 tablespoon). Stir it until it becomes smooth. Cover the jar loosely and leave it at room temperature for 24 hours.
- Add 10 grams of water and 10 grams of flour to the jar (about 2 tablespoons each). Stir it well until it looks like pancake batter (not too runny, not too thick). Cover it loosely and leave it for another 24 hours.
- Keep feeding the starter 10 grams of water and 10 grams of flour every day. After about 4–5 feedings, you should see bubbles and a sour smell!
- Keep feeding the starter 10 grams of water and 10 grams of flour every day. After about 4–5 feedings, you should see bubbles and a sour smell!
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