|||

dried starter

I thought I’d have a go at drying out my starter while I am away. Normally I’d take a bit and freeze it (or chance it in the fridge for weeks) but this looks so much simpler.

You just brush fresh starter paper thin on some baking parchment, then let it dry thoroughly (mine took >24 hours) before crunching up into an airtight container and storing at room temperature.

The idea is to then reconstitute the starter with regular feedings (water and flour) but I’ll report back on that when I try it out.

sourdough starter drying outsourdough starter drying out

Up next the meaning of the process Veering into philsophy but here’s L.M. Sacasas from his Substack: we should be suspicious of the presumption that how something gets done is a folded
Latest posts folded dried starter the meaning of the process gone fishing structure wet and wetter normal delivery Earlsdon festival lactobacillus away colouring of the crust spring festival ear photos from harvest 6000 years combo cooker and steam rye scald friday not saturday Merton semolina scald Watch the dough Merton rye 15 Merton semolina and sesame Merton rice and rye communal oven on sourdough workshops subscribe more on costs sunflower experiments subscribe Merton wholemeal extra Merton rye and wheat germ