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How to Dehydrate Sourdough Starter

Dehydrated sourdough starter in a glass jar with a wooden lid nearby.
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Dehydrate sourdough starter the easy way. This simple method creates dried starter flakes you can store for months and quickly revive whenever needed. Perfect as a backup, for travel, or to share with fellow bakers.

Ingredients

Scale
  • 50 g active sourdough starter at peak

Instructions

  1. Prepare a sheet of parchment paper.
  2. Use a pastry or silicone brush to spread the starter thinly and evenly over parchment paper or a silicone mat. A thin layer dries faster and prevents uneven drying, where the edges are too dry, and the center stays moist.
  3. Let the starter air-dry naturally. Stir or break up thicker sections periodically to provide even drying and prevent mold or overly damp spots. Check that it feels crisp and no longer sticky before proceeding.
  4. Once the starter is fully dry, break it into small pieces or shards by hand.
  5. For finer dry starter fragments, crush them with a rolling pin or grind them into a powder in a food processor or coffee/spice grinder.
  6. Place dehydrated sourdough starter in an airtight container. 

Notes

  • Spread the starter thin: Spread it into a very thin layer. The thinner it is, the faster it dries.
  • Dry it low and slow: Air-dry at room temperature or use a dehydrator set to below 95°F (35°C). High heat can damage the wild yeast. 
  • Store airtight: Once completely dry and brittle, crush it into flakes and store in an airtight container in a cool, dry place.

Nutrition

Find it online: https://sourdoughtalk.com/how-to-dehydrate-sourdough-starter/