Please let us know how rehydrating goes! I’m very skeptical based on prior posts (it always seems to take long enough that you’re just creating a new starter).
Micaelabby
I did this as a safety incase something happens to my starter! I’ve seen many people have great success rehydrating their dried starter.
rrmf
I dried a bit of the starter I was given about 15 years ago, have it stored double bagged in the freezer, and whenever anything untoward happens to the one in my fridge I rehydrate it, about 1 tsp of crushed dried starter to a about a tablespoon of water, start feeding in the next day and away we go. It has never failed.
IceDragonPlay
I dry starter every couple months or so and store it as airtight as I can get it without a vacuum sealer.
Was having trouble establishing my own starter so my aunt did the same thing and mailed it to me with instructions to rehydrate, if you have someone interested in joining you on the sourdough journey this is a great gift to get them started 🙂
feglk
I dried out some over-fermented starter, blitzed it into a powder along with some dried rosemary. It’s a great seasoning if you love the rich tangy flavour! I mainly use it mixed with other flours to dust bannetons/loaves and it adds more dimension to the flavour of the crust
ZeroFox14
I have done this! Reconstitute with warm water and it’s usually bubbly and active with 2 feedings.
sailingtoescape
Always good to have a backup. I dried out starter one time and a month or two later, my starter went bad and had to start over with the backup.
11 Comments
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Some very old pics https://imgur.com/a/q8JvOMs
Please let us know how rehydrating goes! I’m very skeptical based on prior posts (it always seems to take long enough that you’re just creating a new starter).
I did this as a safety incase something happens to my starter! I’ve seen many people have great success rehydrating their dried starter.
I dried a bit of the starter I was given about 15 years ago, have it stored double bagged in the freezer, and whenever anything untoward happens to the one in my fridge I rehydrate it, about 1 tsp of crushed dried starter to a about a tablespoon of water, start feeding in the next day and away we go. It has never failed.
I dry starter every couple months or so and store it as airtight as I can get it without a vacuum sealer.
I rehydrate with this instruction to test that my storage method is keeping the dried starter in good shape:
https://thesourdoughjourney.com/wp-content/uploads/2021/11/How-to-Rehydrate-Dried-Sourdough-Starter.pdf
Where did you get the corning 50mL conicals?
Was having trouble establishing my own starter so my aunt did the same thing and mailed it to me with instructions to rehydrate, if you have someone interested in joining you on the sourdough journey this is a great gift to get them started 🙂
I dried out some over-fermented starter, blitzed it into a powder along with some dried rosemary. It’s a great seasoning if you love the rich tangy flavour! I mainly use it mixed with other flours to dust bannetons/loaves and it adds more dimension to the flavour of the crust
I have done this! Reconstitute with warm water and it’s usually bubbly and active with 2 feedings.
Always good to have a backup. I dried out starter one time and a month or two later, my starter went bad and had to start over with the backup.