How to dry sourdough starter for long term storage (2024)

FAQs

How to dry sourdough starter for long term storage? ›

Just smear some fresh sourdough starter in a thin layer over a piece of parchment paper and let dry. Once dry, the starter will easily separate from the paper and can be ground up into small pieces and placed in a plastic ziplock bag. Store your starter in the freezer for as long as you like.

Sourdough starter can be frozen, if you would like to store it for a long period without feeding. To do this, double the amount of flour added at feeding so that it is a very thick paste, place in an airtight container and freeze for up to 1 year.

I like to use a simple room fan to dehydrate my starter. I set it to the lowest power setting and point the fan so it is blowing over the top of the starter. It normally takes about 24 hours to dry.

Depending on how long you are planning to store your sourdough starter, drying is the best option. Frozen sourdough starter lasts about 12 months, whereas a dry starter can last years in a dry place.

Once you are able to dry your sourdough starter out you can store it indefinitely. You also reduce the risk of losing your starter to mold or neglect. Whatever happens, you'll always have a back up to reactivate, should the worst happen to your starter.

A sourdough starter is a culture containing a stable blend of wild yeasts and suitable lactic acid bacteria. The culture is maintained indefinitely, fed with fresh flour and water (also called refreshing) consistently.

Reason #2. You can easily share it with friends, even when they don't live nearby. Reason #3. Any excess, also called the discard, can be dried and ground to powder.

If your bread is not rising as much as you think it should (you're not getting the desired oven spring) then try what I said about feeding your starter a couple of times in the 12-24 hours before starting your recipe. A healthy starter rises well in its container and becomes bubbly and spongy after a good feeding.

The key is to get enough of the mixture in each jar, so there's a large sample of your dried ripe starter. Keep the jar sealed in a dry area in your pantry away from light and moisture.

According to Pellegrinelli, refrigerated sourdough starter should be covered tightly. If you're storing the sourdough starter on the counter, she suggests covering it loosely with fabric and a rubber band or parchment paper and the screw ring of a jar.

At what temperature should you dehydrate sourdough starter? ›

Place the silicone mat into the dehydrator and dry at 88 °F for 4 - 6 hours, or until completely dry. This may take more time depending on how thinly it is spread.

Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.

Dried sourdough starter lasts indefinitely, and can be brought back to life with water and flour when you're finally ready to bake again.

You'll want to cover your sourdough starter, but only to stop things from falling into it and to keep it from forming a skin on top and drying out. Otherwise, remember that your starter is alive and needs to breathe a little bit. A lid is fine, so long as it's not completely air-tight.

A starter stored in the fridge can be fed once a week. If you plan to use it often, you can store it for up to two months without feeding. When you want to use the starter again, remove it from the fridge for a few hours, then feed it every 12 hours for 36 hours before you make bread with it.

If you're going to be away for many weeks or months, you can feed it up, get it bubbly and active, and dry it out on parchment paper and store it in a jar until you're ready to reactivate it. And the most important part of keeping a starter: give it a name!

Sourdough starter can be stored at room temperature or in the fridge. If you're feeding and making bread with your starter regularly (once a week or so) you can leave it out at room temperature. If you're going away for a bit or if you don't use it that often (once a month or less), store it in the fridge.