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Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better for You and How To Start One

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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.

Page Guide

Page 1. Intro
Page 2. What Is Sourdough?
Page 3. Bread Terminology
Page 4. Why Eat Sourdough?
Page 5. Tools
Page 6. Starter Recipe
Page 7. Fresh Starter vs. Discard
Page 8. Starter Hydration & Feeding
Page 9. Favorite Recipes
Page 10. Troubleshooting Sourdough
Page 11.  Starter Insurance Policy
Page 12. Using Stale Bread
Page 13. Recipes You Don’t Want To Miss
Once you try this easy sourdough pie crust you will never go back. Fermented grains and real butter make this recipe a nourishing tradition.
Sweet and Buttery Sourdough Pie Crust – Traditionally Fermented for a Nourished Diet
Freshly fired, golden brown and crispy Parmesan and sourdough crusted chicken strips.
Parmesan and Sourdough Crusted Chicken Strips – Fried in Traditional Fat
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