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Dehydrated Sourdough Starter

Prep Time15 mins


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


  • 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.