Dehydrate Sourdough Starter

Learn to create a dried sourdough starter for long term storage and how to rehydrate to use within your next sourdough recipe.

Prep Time1

Total Time1

Keyword: discard, sourdough

Yield: Dried Starter

Author: Hailey

Cost: 0.50

Collection method:
To collect dried sourdough starter over time, consider any sourdough discard waste. The dried pieces can be classified as the 'crispy bits' of the sourdough starter which are left over on the side of a mason jar / storage container or any remnants leftover on a utensil used to stir the starter.
Through time, collect these pieces and place within a clean mason jar or plastic baggie.
Parchment Paper method (Air dry):
To make a larger quantity of dried sourdough starter at one time, take the amount of sourdough starter you wish to dry and spread a thin layer over a piece of parchment paper on a sheet pan.
Allow it to dry at room temperature. To keep anything from falling into the sourdough starter (IE hair or anything else which is airborne), spread the starter between two pieces of parchment paper.
Once dried to the touch, break into smaller pieces and store. You can also blend the smaller pieces of dried sourdough starter in a mixer to create a dried sourdough starter powder.
Speed Up Process - Fan/Window:
To speed up the parchment paper method, consider placing the sourdough starter under a fan or an open screened window to increase the speed of drying time.

Day 1: First, weigh out as much sourdough starter as you would like to reactivate with your kitchen scale (IE 1 ounce). Place dried sourdough starter in equal part (1 ounce) of lukewarm water for 3-4 hours out of direct sunlight. Cover with a tea towel or plastic wrap and leave on counter.
Next, stir in an equal ratio of fresh flour. Allow to sit until next morning (24 hours).
Total starter will have 1:1:1 ratio - 1 ounce dried sourdough starter, 1 ounce water and 1 ounce flour.
Day 2: Feed starter mixture an additional 1.5 ounce water and 1.5 ounce flour. Cover with tea towel or plastic wrap. Allow to sit at room temperature until next morning.
Day 3: Discard half the starter mixture. Feed flour and water in 1:1:1 ratio - 1 ounce sourdough starter (remaining) PLUS 1 ounce flour and 1 ounce water.
Days 4-7: At this point, reactivation should have occurred and you have a new starter. If it needs a few more days to reach peak activity (double in size or pass the float test), continue discarding half the sourdough mixture and feeding at a 1:1:1 ratio of flour and water.
Once sourdough starter is active, use within your next sourdough recipe!