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I thought I’d have a go at drying out my starter while I am away. Normally I’d take a bit and freeze it (or chance it in the fridge for weeks) but this looks so much simpler.
You just brush fresh starter paper thin on some baking parchment, then let it dry thoroughly (mine took >24 hours) before crunching up into an airtight container and storing at room temperature.
The idea is to then reconstitute the starter with regular feedings (water and flour) but I’ll report back on that when I try it out.
sourdough starter drying out
