Dehydrating and Activating Your Sourdough Starter

Dehydrating your sourdough starter is a great way to have a backup. It can last for at least 6 months and you can share it with others too. Sourdough starters that have been aged, used, and cared for are treasures and can be passed down to the next generation. I remember the day I decided it was time for me to make my own bread and control what went into it. My sourdough starter has been one of my greatest teachers and my constant companion for over a decade. Dehydration is a great way to keep it from neglect and preserved for a long time.
Servings: 1 serving



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Dehydrating Your Sourdough Starter

  • Make sure your sourdough starter is bubbly before using. Here are instructions: How to Care for Your Sourdough Starter
  • Line a baking sheet with parchment paper. Spread a thin layer of sourdough starter onto the parchment paper, spreading it thinly with the back of a spoon or spatula. The thinner you can spread it, the faster it will dry.
  • Let it air dry in the oven (room temperature) for 2-3 days until the texture becomes crispy and dry. Once it is completely dry, break the starter into small pieces.
  • Store in a jar with a secure lid in your cabinet or pantry. It should last for at least 6 months.

Reactivating Your Sourdough Starter

  • Add 1 tablespoon (15 grams) of dried starter chips, 1/4 cup (30 grams) flour, and 1/4 cup (60 grams) of water into a glass jar.
  • Mix well with a spoon. The water should barely cover the chips. Tamp them down, if necessary. It will be lumpy. Cover with a lid and let rest for 4-6 hours.
  • After 4-6 hours, add another 1/4 cup (30 grams) flour and 1/4 cup (60 grams) water into your glass jar. Mix well with a spoon. Cover with a lid and let rest another 6 hours or until right before you go to bed.
  • Right before bed, add to the jar 1/2 cup (60 grams) of flour and 1/4 cup (60 grams) of water. Mix well and let rest overnight.
  • In the morning, remove about half your starter and discard the extra. Repeat the feeding, adding 1/4 cup (30 grams) flour and 1/4 cup (60 grams) water, feeding every 6 hours until it becomes bubbly again.