It’s always a good idea to have some dried starter on hand as backup if, for some reason,Â your “live” starter suffers an untimely death…it’s sad, but it happens. It’s also a great way to share your starter with someone. The drying process is very simple. Thinly spread some of your live starter on a sheet of parchment paper or plastic wrap…a pastry brush or spatula works well here…then just let it dry. When completely dry (it can take from a few hours to a full day, depending on temperature), just peel it off the paper and crush it up…a coffee or spice grinder works well or you can just put it in a zip lock bag and whack it a few times with a rolling pin (that’s the post-whacked state in the picture on the left). Store it in an air-tight zip lock bag at room temperature or in the refrigerator or freezer…it’s all good.
Now, if your ready to get started, you’re going to need some dried starter to start your starter, so check out myÂ Sourdough Whole Wheat Pumpkin Seed No Knead Bread post where you’ll find the link to send for some Carl Griffith’s Sourdough Starter…it’s been around since 1847! I’ve been using it for 20+ years, it’s excellent, and you can’t beat the price…literally…’cause you can get it here for FREE!
Reviving your dried starter is a relatively simple process also. This great video clip is from Breadtopia, one of my favorite sites, and it shows you exactly how to do it. If you’re into bread and baking, you should definitely check out Breadtopia for amazing recipes and videos.