How To Dry Your Sourdough Starter For Long Term Storage & How To Reactivate It!
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- Опубликовано: 15 окт 2024
- Today I want to share with you how to dry your sourdough starter for long term storage. So, if you are worried about damaging or contaminating your precious sourdough starter? I’ve got just the solution for you!
Printable Instructions: grainsinsmallp...
In this video, I’ll guide you through:
*How to dry your fresh milled flour sourdough starter
*Best way to store it
*How to rehydrate / reactive your sourdough starter
And that’s not all! At the end we will compare how long it takes to reactive a frozen dried starter VS a room temperature dried starter. Let’s make a backup of something special, so we never have to worry about our sourdough cultures again!
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Good to know.
Thank you!
I'm moving about 1,800 miles to another state in April and I want to dry my starter for moving.
I accidentally dried a starter in the fridge a couple years ago - thought I'd killed it - but I was able to reconstitute it and bring it back to life.
Yay! Glad I could help! I love having this options available!
I didn't even know that you could do that! What a good insurance policy, so much easier and faster than starting over!
Yes! It is so nice to have that piece of mind! Thanks!
I keep two in my fridge just in case 😊
That's a great idea too! Anything to keep these precious guys protected! I love having a backup!
Good info. Thanks. I haven’t done it this way, but have successfully done it the “German/European” method of completely covering the starter (still in its jar) with flour to store it long term. Like yours, it did take a bit of coaxing to fully wake up.
Thanks so much! I have not tried the "German/European" method, that sounds interesting, thanks for sharing!
I’d love to know how long this method keeps for! Also, is it stored in the fridge this way or at room temp?
@@zaizen4359 If your question refers to the European method, it’s stored in refr.
@@cyn4restThanks for your reply!!
That was so informative ❤ Thank you!
Awesome! So happy to hear it was helpful! Thanks!
You are awesome!! That is great news!!
Thank you so much! I am happy to help!
Wow! ❤
Thanks!
I have an even better way of long term storage for your starter. When you use your starter in and regular sourdough recipe, right before your final shaping and rise you pinch off about a 1/2 cup to 1 cup of the dough flatten a little like a biscuit and put it in a little crock of some sort of good quality sea salt and bury it. Make sure it’s completely covered in salt bottom, top and all sides. Put a lid on it and it’ll dry out and go into a dormant stage until you want to use it. To rehydrate for use you just remove it from the salt and scrape off all the salt and chop it up and add it to warm water let it sit out for a hour or so, strain out the dry bits and use the liquid as your starter. You will need to adjust your liquid for the recipe to accommodate. Then you repeat the process every time you make your bread.
That is pretty amazing! Thanks for sharing!
For the second feeding after hydration of 25g each what did you do with the rest of the original reconstituted starter?
I discard any excess from that feeding, or you can just weigh it and feed that same amount of flour and water without a discard.
@@GrainsInSmallPlaces thanks !
I keep a stiff starter and from that I make a 100% starter when I get low. I also have a frozen stiff starter in the freezer. Taking no chances, lol
Yes! I love having a backup! Even more than one is better! LOL
What kind of fabric is that
This is just a piece of 100% cotton fabric
Cum se pastreaza si cat timp ?
Nu stiu sa traduc . Multumesc !
You can store indefinity as long as it stays dry and airtight.