How to Dry a Sourdough Starter

Here's a simple, step-by-step guide to drying your sourdough starter that I use when I want to have some on hand when disasters strike.

Prep Time 5

Cook Time 1

Total Time 1 5

Servings 1 dried starter

Calories 91

Prepare Your Starter. Begin with a well-fed, bubbly sourdough starter. If it’s been a while since you last fed it, give it a good feed and wait until it’s active and full of bubbles.
Spread It Out. Line a baking sheet with parchment paper. With a spatula, spread your sourdough starter thinly across the paper. The thinner the layer, the quicker it will dry.
Let It Dry. Place the baking sheet in a warm, dry area with good airflow. A sunny spot on the countertop or a barely warm oven (turned off) with the door slightly open can work well. Allow the starter to dry completely; this can take anywhere from 24 to 48 hours, depending on the conditions in your kitchen.
Break It Up. Once fully dry, the starter should be brittle and easy to crack. Break it into small flakes or grind it into a powder. Smaller pieces will rehydrate more quickly when you're ready to revive them.
Store It Safely. Transfer the dried sourdough flakes or powder into an airtight container, mason jar, or a sealed zip-top bag - a Mason jar is my preference. Keep it in a cool, dry place. Properly stored, your dried starter can last for months, even years!

Reviving Your Dried Starter:

Rehydrate the Starter: Mix 1 tablespoon of dried starter with 50 ml of lukewarm water until dissolved.

Feed the Starter: Add 50 grams of flour to the mixture, stir until smooth, and let it sit in a warm spot, covered loosely.

Feed Regularly: Every 12 hours, discard half and feed with equal parts of flour and water by weight (e.g., 30 grams each).

Watch for Activity: Look for bubbling and growth. Continue feeding until the starter doubles in size within 4 to 6 hours after feeding.

Bake or Store: Once active, use your starter for baking, or store it in the refrigerator and feed it weekly.

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