Starter—Maintaining, Drying, Reconstituting

Starter feeding ratios reel. https://www.instagram.com/reel/DE42gmDRXnn/?igsh=Z2tja2x6OG44aTVv

How to store sourdough starter at room temperature: Keep covered starter in a convenient place that’s comfortable room temperature — not too hot, not too cold. When kept at room temp, starter needs to be fed twice daily, about every 12 hours. 

To Dry Starter:  The smaller the pieces of dried starter are, the more easily and quickly they’ll dissolve when you’re rehydrating them, so really crush them up. But don’t be tempted to grind them in a spice grinder unless it’s immaculate, since many spices have antimicrobial properties that could harm your starter.

1. Feed starter to make at least 1 cup. When it has doubled to 2 cups, spread 1 cup in very thin layer on silicone baking mat or parchment. (Refrigerate remainder in case something unforeseen occurs.)

2. Place mat or parchment in high-sided vessel, such as roasting pan. Drape thin kitchen towel or double layer of cheesecloth over top and tie string around pan to secure it (this will allow moisture to evaporate while preventing contamination).

3. Leave vessel in a cool, dry space until starter is completely dry, 2 to 5 days, depending on ambient humidity.

4. Break dried starter into pieces and transfer to zip-lock bag. Crush bag to make pieces as small as possible (for quicker rehydration). Press excess air from bag and seal. Store in cool, dry place.

To Reconstitute Dried Sourdough Starter:

1.  Combine 2 tablespoons of dried starter chips with ¼ cup tepid water. Cover loosely and let sit, stirring occasionally, until chips are dissolved, 1½ to 2 hours.

2.  Stir in 1½ ounces of all-purpose flour, cover loosely, and let sit for 8 hours.

3.   Stir in 1½ ounces of flour and 1½ ounces of water; cover loosely, and let sit for 8 hours. Repeat step for 1 or 2 feedings, until starter expands about 25 percent between feedings.

4.  Discard all but 2 ounces of reconstituted starter. Feed remaining starter with 2 ounces of flour and 2 ounces of water. Repeat step for 1 or 2 feedings, until starter doubles between feedings. Once it doubles, you’re ready to make your levain (working starter).