Having a Sourdough Insurance Policy
S*** happens, let’s face it. It’s best to always have a sourdough insurance policy!
Sourdough starters can get thrown away by well-intentioned family members, house cleaners, or guests.
They can get contaminated by mold, unhealthy bacteria, fruit flies, or chemicals.
They can get forgotten in the back of the fridge for years, left out until rock hard, or accidentally cooked in preheating ovens.
I guarantee that at some point in your sourdough journey you will have a close call with your starter.
Here is your insurance policy!
Dehydrated Starter – Once your starter is active and producing wonderful baked goods you can dehydrate that active starter and keep it indefinitely in an airtight storage container. To do so, spread one cup of sourdough starter as thin as possible on a large sheet of parchment paper. Lay the paper on a baking sheet and dry the starter in a warm place (the oven with the light on works well) until no moisture remains. Or use your dehydrator on the lowest setting. Once the starter is completely dry you can break it into small pieces for storage.
To use dehydrated starter – Make a slurry of 50 grams of flour and 100 grams of water. Add 50 grams of dehydrated starter and let it rehydrate for 8 to 12 hours in a warm place. Feed your starter every day after until it is strong and active and ready to bake with.