Ingredients
Method
- 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!
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.