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Dehydrated Sourdough Starter

10th May 2020 By Louise 4 Comments

Dehydrated sourdough starter chips

So you’ve taken up the challenge of sourdough baking. You’ve made a starter, fed and nurtured it over several weeks.  Basically it’s become your favourite pet! Well I’d like to share a handy tip with you.

Your starter is wonderfully bubbly and active.  You’re baking once or twice a week because you have time and it works with your schedule at the moment.  What happens if you want to have a break from baking or you’re going away for an extended period of time? Maintaining a starter can seem like a big commitment however there are ways to manage it and make it fit into your schedule.

Dehydrating your starter provides you with an insurance and it’s a great way to have a backup.  It can keep for at least 6 months and you can even share it with others.  A great gift for a novice baker!

By using the following method you can capture the symbiotic cultures that are lactobacillus, to then re-hydrate when necessary.

Print Recipe

Dehydrated Sourdough Starter

Prep Time15 mins

Ingredients

  • 25 g active sourdough starter
  • 100 g strong white flour
  • 100 g water

Instructions

  • From your maintenance starter take 25g and place it into a clean jar. Add the flour and water and mix with a spoon. This is now a leaven and can be used to bake with.
  • When the leaven has fully risen, take half to use to make a loaf of bread. The remaining half to dehydrate.
  • Smear the starter on parchment paper on a baking tray. Now leave at room temperature or even in a linen cupboard for 2-3 days, to completely dry out.
  • When it has dried out, peel away the parchment and break it up into small shards. Store in a jam jar.

To revive

  • Put your dehydrated starter in a jug and add water to cover. Stir every few hours so the flakes absorb the water. It should take approximately 4 hours.
  • Now you need to feed your starter and leave it out until it begins to bubble.
  • When you see a few bubbles feed again. Leave for 12 hours.
  • There after feed and discard your starter again and leave for 12 hours. You should see a rise and fall, which means that your starter is healthy and active again.
Sourdough starter

Sourdough starter

Sourdough starter

Dehydrated Sourdough starter.  Mine took 3 days to get to this stage.

 

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Filed Under: Baking, Preserving, Sourdough Baking Tagged With: baking, sourdough starter, wild yeast

Previous Post: « How to make a sourdough starter
Next Post: Gluten-Free Strawberry & Elderflower Tart with an Oat & Almond Crust. »

Reader Interactions

Comments

  1. Mary R David

    31st January 2021 at 7:20 pm

    How long does it usually take before you start seeing bubbles in step 2 of revive?

    Reply
    • Louise

      31st January 2021 at 8:20 pm

      Hi Mary, it’s very hard to say as it very much depends on your environment. My suggestion would be to put it in a fairly warm ambient environment. If you don’t see any activity, discard half and feed two or three times over 12-18 hours. You should see some activity then.

      Reply
      • Mary David

        1st February 2021 at 3:02 pm

        Thanks! I am in Mexico living on a boat, so my temperatures vary in the galley. I woke up today and it is bubbly! I’m going to give it a feeding, which brings me to another question. It doesn’t say to remove any before the next two feedings. Is that correct?

        Reply
        • Louise

          1st February 2021 at 3:07 pm

          I wouldn’t remove any for the first feed but there after, discard and feed as you would normally. Living on a boat in Mexico sounds lovely from a cold and wet UK! 😀

          Reply

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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