How to keep your starter long term? But what if you are not able to feed it every day or every week? Do you stick in in the fridge and leave it there? Can you freeze your starter? Can you dry your starter?
What options do you have? There are a few options out there, and one of them is dry sourdough starter! How do you save your starter? Dry it out!
How to dry sourdough starter?
- Begin by spreading a thin layer of active starter onto a non-stick surface, such as a silicone mat or parchment paper.
- Allow it to air dry at room temperature until it becomes brittle.
- Break the dried starter into small flakes or powder and store it in an airtight container or sealed bag.
- To revive the starter, mix the dried flakes with water and flour to create a new starter, and then follow the regular feeding process.
How Does Dehydrating Starter Work?
When you dry out a sourdough starter, the process dehydrates the mixture, removing the water content. While the dehydration may cause the microorganisms in the starter to go dormant, the good bacteria and yeast strains can survive the drying process due to their natural resilience.
The good bacteria, such as lactobacilli, present in the starter have several survival mechanisms that enable them to withstand adverse conditions, including dehydration. These bacteria can form protective structures called endospores or cysts, which are highly resistant to heat, desiccation, and other harsh environments. These protective structures shield the bacteria and preserve their genetic material, allowing them to remain viable even when the environment becomes inhospitable.
Similarly, the wild yeast strains found in the starter also have a remarkable ability to withstand drying. Yeast cells have protective outer layers that help retain moisture and protect their internal structures. This allows them to survive in a dehydrated state for an extended period.
When you rehydrate the dried sourdough starter by adding water and flour, the microorganisms gradually come out of their dormant state. The rehydration process provides them with the necessary moisture and nutrients to resume their metabolic activity. With regular feedings, the bacteria and yeast populations can grow and thrive once again, restoring the vitality of the starter.
It’s important to note that while drying can preserve the microorganisms in a dormant state, the viability and activity of the starter may diminish over time. Therefore, it’s recommended to periodically refresh and revive dried starters to ensure their optimal performance in baking.
Can You Dry Out Starter In An Oven?
Drying a sourdough starter in the oven is not recommended, as the high heat can potentially damage or kill the beneficial bacteria and yeast present in the starter. The drying process for sourdough starter is best done at room temperature, allowing the mixture to air dry naturally over a period of time.
Oven temperatures are typically too high for drying sourdough starter without risking the loss of its microbial activity. The heat can destroy the delicate balance of the microorganisms and hinder their ability to revive and ferment properly when rehydrated.
It’s advisable to use alternative methods for drying sourdough starter, such as spreading it on a non-stick surface and allowing it to air dry at room temperature. This approach ensures that the starter’s beneficial microorganisms remain viable and intact for future use.
Do I Dry Out Active or Hungry Starter?
It is typically recommended to dry out a portion of an active starter rather than a hungry or unfed one. Here’s why:
Active Starter
An active starter is at its peak fermentation activity, containing a healthy population of active yeast and bacteria. Drying out a portion of an active starter ensures that you preserve a robust and vibrant microbial community. This can increase the chances of successful rehydration and revival when you want to reactivate the dried starter.
Hungry or Unfed Starter
A hungry or unfed starter refers to a starter that has not been recently refreshed with fresh flour and water. The fermentation activity of a hungry starter is low, as the microorganisms have consumed most of the available nutrients. Drying out a hungry starter may result in weakened microbial activity, making it more challenging to revive and reactivate the starter when you want to use it again.
By drying out an active starter, you capture the yeast and bacteria in their most active state, enhancing their ability to survive the drying process and successfully rehydrate for future use. Remember to feed and activate your starter before drying it to ensure optimal results.
How do I store dried starter?
- Dry the Starter. Spread active, fed starter in a thin layer on parchment paper, a silicone mat, or a dehydrator tray.
- Break into Pieces & Store. Crumble the dried starter into flakes or powder. Place in an airtight container (glass jar, vacuum-sealed bag, or zip-lock with oxygen absorber).
Best Storage Conditions
✔ Room temp → 6–12 months (if fully dry)
✔ Fridge/Freezer → 2+ years (best for long-term backup)
How to speed up drying starter?
Air-Drying Method
- Spread in a thin, even layer (1–2mm) on parchment, a silicone mat, or a clean plastic lid.
- Place near a gentle airflow (not direct heat) – e.g., under a ceiling fan or near an open window with a breeze.
- Flip after 12 hours** to expose both sides to air.
Oven/Dehydrator Hack
- Oven (lowest setting with door cracked):
- Set to warm mode (95–115°F/35–46°C).
- Prop door open 1–2 inches with a wooden spoon to release moisture.
- Dry for 4–6 hours until brittle.
- Dehydrator:
- 95°F (35°C) for 6–8 hours (preserves microbes better than high heat).
Summary
To dehydrate sourdough starter, spread active, bubbly starter in a thin layer on parchment or a silicone mat and let it air-dry for 1–3 days (flipping halfway) or use a dehydrator/oven at low heat (95°F) for 4–8 hours until completely brittle. Once dry, crumble it into flakes, store in an airtight container, and keep it in a cool, dark place or freezer for long-term storage. To revive, grind a tablespoon, mix with equal parts flour and warm water, and feed 2–3 times until active again.
