Dehydrating sourdough starter

I have to admit that I was hesitant to dehydrate my sourdough, but I had guests at home that follow special diets, and bread was not an option.

I didn't want to feed my starter and discard it. Therefore, I feed it to the max, and then dehydrate it. Now, when I have to bake, I can rehydrate it and it works beautifully! I don't need to feed it constantly, and the taste of what I bake is even better!

You will see in the next post what I have been baking.

Dehydrating sourdough starter

Sourdough starter

Flour

Filtered water

Feed your dough every other day until you have 600 grams of starter. In a morning, feed this 600 grams of starter with flour and water. Let it get very bubbly (around 6-7 hours later). Spread a thin layer of this active sourdough on a parchment paper. Place it in the oven (oven must be off), and let it dry overnight. If in the next day doesn't get dry, place it for a couple of hours in a dehydrator.

Brake the pieces, and grind it in a coffee grinder. Store it in a dark place. When you need some starter. Place 1/2 teaspoon of this dry sourdough, mix it with 3 tablespoons of flour and 4 -5 tablespoons of water, and start feeding accordingly to use it. ENJOY!