Drying a starter?

Hugo's picture

Hi! After 2 weeks my starter is very active and stable, so I want to make sure I make as many "backups" as possible. I currently keep one jar of starter in the pantry (which I feed daily) because I’m experimenting with new recipes every 2-3 days. And I keep 2 backups in the fridge, taken on a 4-5 days interval (I discard the older jar). When I’m more comfortable I’ll slow down the pace.

I’ve noticed that it’s easy to dry up some starter on a piece of parchment paper. I just spread some and wait for it to dry. I was wondering if I grind it and keep it in a pouch in the fridge, would it make a good "dry" backup?



242 users have voted.


farinam's picture
farinam 2013 March 10

Hi Hugo,

Drying your starter does not kill the yeasts etc, they just lie dormant and will come back to life with water and food.  I don't think you have to pulverise it other than to break it into reasonable sized flakes.  I believe that it is not even necessary to refrigerate though that is likely to give a longer shelf life.

Good luck with your projects.


Post Reply

Already a member? Login