Dehydrate and Rehydrate Sourdough Starter

Let's start with Dehydrating

Why Dehydrate?
Dehydrating your sourdough starter is an excellent way to preserve it for long-term storage.

What You'll Need:

• Parchment paper or a silicone sheet
• Cookie tray

Steps:

1. 
   Spread a thin layer of sourdough starter on the parchment paper or silicone sheet.
2. Place the tray in the refrigerator for 5-7 days until completely dry.
3. Remove from the fridge and let it dry further at room temperature for 24 hours.
4. Break the crispy, dehydrated starter into pieces and store in a glass jar in a cool, dry, and dark place.

Rehydrating Your Sourdough Starter

What You'll Need:

• Dehydrated sourdough starter
• Flour (all-purpose or bread flour)
• Purified water (non-chlorinated)
• Bowl or glass container
• Scale

Steps:
Day 1:

• Mix 15g crushed dry starter, 15g flour, and 30g water.
• Cover and let rest in a dark place for 12 hours.

Day 2:

• Add 30g dry starter, 30g flour, and 60g water to the mixture.
• Cover and let rest for another 12 hours.

Day 3:

• Add equal parts flour and water (e.g., 60g each).
• Let rest for 12 hours.

Your rehydrated starter should now be active and ready to use in your favorite recipes.