FYI, one of the other sites, Homesteading Family, recommends turning temp down on FD to 95 for all live bacterial products(sour dough, yogurt, etc.). The cultures will be vigorous on rehydration for up to one year.
Thank you for the sharing. Love your positive energy. I was wondering, have you tested seeing if your freeze dried starter still works, weeks or months after storing it in mason jars? I'm hoping that your method, combined with O2 absorbers would extend the life of the sourdough starter to years.
@@robertcearley7777 so I haven’t had it on the shelf long enough ….. I think at the 6 month mark I should test it out and see if it will still come back to life 👏
So cool, I will be adding this to my list of things to. Freeze dry. I hope you can sell your starter. For your community sale, you should add freeze dried dum dum suckers. I have not had a chance yet, but there are a few online that have freeze dried them with great results.
I am curious if you used more of the freeze dried starter with the added water, enough to make say 1/2 to 1 cup, so you could basically feed it as if you just took it out of the fridge or from the counter. Granted this would take a lot more freeze dried base, but "could/should" speed the process along?
Not even waiting for the end (currently 3 minutes into your vid). OF COURSE it’ll survive. Bacteria always survives the freeze drying process. It’s why they say if you freeze dry meat that has bacteria or salmonella in it, to wash your hands, etc. because when you rehydrate the bacteria “wakes up.” The heat of the warming is part of the sublimation process, removing water, it doesn’t kill anything. Freezing just puts bacteria to sleep. It’s the same for yogurt; the live cultures are put to sleep and are reawakened when rehydrated. Ok at 7 minutes, let’s see what happens…
Ok I’m a little confused. I don’t know the sourdough process, haven’t been paying attention to the Shorts and haven’t watched any other instructions for sourdough. Why are you “discarding the rest?” Can’t you use that? How about not discarding any and just adding more “feed” to the entire mixture? Sorry if I’m asking stupid questions.. how about separating the first mixture into several jars, feeding each one and not discarding anything?
Several jars would be WAY too much sourdough. However, you don't need to discard any of the start. It can be used to make pancakes, crepes, put it in muffins, etc.
@@MisterEMysteryYou have to feed the starter every 7 - 10 days by adding equal parts water & flour which means if you don't discard any (or find another use for it) the amount of starter you have will triple every 7-10 days, eventually taking over your house, then the planet. :)
I’m going to look into it! Under my cottage food license I can’t sell food (candy) online - but I don’t think sourdough starter is technically a food… but maybe? Since it’s used for making food…. Haha I gotta do some research!!
FYI,
one of the other sites, Homesteading Family, recommends turning temp down on FD to 95 for all live bacterial products(sour dough, yogurt, etc.). The cultures will be vigorous on rehydration for up to one year.
@@jago4673 great into thx!!
I'll add this to the list of reasons I've made to justify spending 3 grand on a freeze dryer. YAY!
Sourdough is my favorite! Wow glad kids were safe from the 🫎
Alaska problems 🤭
Thank you for the sharing. Love your positive energy. I was wondering, have you tested seeing if your freeze dried starter still works, weeks or months after storing it in mason jars? I'm hoping that your method, combined with O2 absorbers would extend the life of the sourdough starter to years.
@@robertcearley7777 so I haven’t had it on the shelf long enough ….. I think at the 6 month mark I should test it out and see if it will still come back to life 👏
Very interesting i wonder if you could grow your own yeast and then freeze dry it and make your own powder bread yeast.
That’s an interesting idea I imagine it could work!
Thank you for showing us that the sourdough can be freeze dried.
I’m so glad it worked!
So cool, I will be adding this to my list of things to. Freeze dry. I hope you can sell your starter. For your community sale, you should add freeze dried dum dum suckers. I have not had a chance yet, but there are a few online that have freeze dried them with great results.
Thank you!!! Oh dum dums would be fun and a huge hit with the kids. I’ll have to try them!
🎉🎉🎉 It worked !!!❤❤🎉🎉🎉
Woohoo 🥳
Thank you for this video
God bless you and your family 🙏♥️🙏
Thank you so much 😄 same to you!
Great video on sourdough starter. Thank you
😄😄 it was a fun experiment
Can you give the link to the site on how to reconstitute the starter. Thank you!
Love that it came back 🎉
Yes so glad it worked !
thanks for the new adventure.
🥰🥰
I am curious if you used more of the freeze dried starter with the added water, enough to make say 1/2 to 1 cup, so you could basically feed it as if you just took it out of the fridge or from the counter. Granted this would take a lot more freeze dried base, but "could/should" speed the process along?
Great idea🤗I’ll have to try that❤️
Yes great way to save the starter 👏👏
Not even waiting for the end (currently 3 minutes into your vid). OF COURSE it’ll survive. Bacteria always survives the freeze drying process. It’s why they say if you freeze dry meat that has bacteria or salmonella in it, to wash your hands, etc. because when you rehydrate the bacteria “wakes up.” The heat of the warming is part of the sublimation process, removing water, it doesn’t kill anything. Freezing just puts bacteria to sleep. It’s the same for yogurt; the live cultures are put to sleep and are reawakened when rehydrated. Ok at 7 minutes, let’s see what happens…
Ok I’m a little confused. I don’t know the sourdough process, haven’t been paying attention to the Shorts and haven’t watched any other instructions for sourdough. Why are you “discarding the rest?” Can’t you use that? How about not discarding any and just adding more “feed” to the entire mixture? Sorry if I’m asking stupid questions.. how about separating the first mixture into several jars, feeding each one and not discarding anything?
Several jars would be WAY too much sourdough. However, you don't need to discard any of the start. It can be used to make pancakes, crepes, put it in muffins, etc.
@@MisterEMysteryYou have to feed the starter every 7 - 10 days by adding equal parts water & flour which means if you don't discard any (or find another use for it) the amount of starter you have will triple every 7-10 days, eventually taking over your house, then the planet. :)
@JaneDoe42011 So start with much less. ;)
And.... will you be selling the freeze dried starter?? I'd buy it and try making gluten free sourdough
I’m going to look into it! Under my cottage food license I can’t sell food (candy) online - but I don’t think sourdough starter is technically a food… but maybe? Since it’s used for making food…. Haha I gotta do some research!!
@@DIYfreezedry 🤞🏻🤞🏻
you could have left them in the molds on the tray
Yes I definitely think I could have