Think of dried sourdough starter as insurance in case of mishaps and also for sharing with friends. The process is easy.
Using a silicon spatula, brush your fresh sourdough starter all along the surface of a piece of parchment paper. The goal is to brush as thin a layer as possible onto the parchment to ensure that the starter dries evenly and with as few thick clumps as possible. Depending on the amount of starter you dry, you may need more than one sheet of parchment paper.
Lay the parchment on a baking sheet (or tray) and leave to dry on the counter. This will take anywhere from one to two days. Fully dried starter will be crispy like chips. Break into little pieces, transfer to a jar or plastic storage bag and store in a cool, dark, dry place. Dried starter will keep indefinitely.
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