Found a simple trick for keeping sourdough starter alive on busy weeks

I kept killing my starter because I forgot to feed it. Tried the fridge method but it still needed weekly care. Then I read about drying it into flakes. Took some of my active starter, spread it thin on parchment paper, let it dry for 2 days at room temp. Crumble it up and store in a jar. Last month I revived a flake in water and flour and it was bubbly again in 12 hours. Has anyone else tried this long term? How long did your dried starter stay good?

3 comments

3 Comments

reed.elliot1mo ago

That drying trick works because it's basically hitting pause on the starter's life. Same idea as how you can store seeds for years in a cool dry place and they'll still sprout. I've had dried flakes from a friend's starter last over 6 months in a Mason jar on my shelf. The key is making sure they're fully dry before sealing them up or you get mold. You ever try using a dehydrator on low heat to speed up the drying time?

ellis.faith1mo ago

Two days of drying at room temp? I'm way too impatient for that (and my cat would probably knock it over anyway). @reed.elliot I respect the dehydrator hustle but I'd probably forget about it and end up with crunchy starter jerky instead of flakes. Honestly though, six months of shelf life sounds way better than my old routine of finding a science experiment in my fridge every week.

simonp761mo ago

Knocked over a jar of starter once. Cat thought it was a fun science experiment too.