Drying Sourdough

Should anything ever happen to my sourdough starter, I’d like to be able to resurrect it from the dead three days later. Turns out with sourdough starter this is actually possible!

What you can do is dry out your sourdough until there’s no moisture left in it, then freeze it. So that’s what I’m trying today.

Refreshed starter gets spread thin on baking parchment-lined rimmed baking sheet.


This goes into the oven with just the light on for… about a day!

In theory…

Due to the oven below being on all day for simnel cake, it was done in eight hours… possibly overdone – I hope it wasn’t too hot and killed the bacteria!


Then it goes into the food processor to be turned into a powder.


Hmm… far from powder. Into the spice blender.


That’s better. Then it’s vac-sealed and into the freezer.


In case that link goes away in the future, for my own reference, here’s how to revive it:

  • Place the powder to a clean bowl with 1/4 cup room temperature water.
    Mix and let soak for 10 minutes
  • Add 1/4 cup flour, mix well, cover, and leave in a warm place
  • The next day, feed it 1/2 cup flour and 1/2 cup water, mix and cover
  • Keep feeding it every 12 hours until you bring it up to full activity level and the amount that you like to keep on hand
  • Store and feed as you regularly would

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