Dehydrating your sourdough starter is a great way to preserve it, allowing you to leave it for long periods without feeding. Perfect before going on vacation—or simply to keep a backup in case something happens to your starter 🤎 The dried starter is still alive, but in a dormant state. A dry starter requires no maintenance. Some sources say dry sourdough starter lasts indefinitely, though the culture can decrease in viability and vigor over time. Here's how to dry your sourdough starter: 1. Feed your starter. 2. When it has reached its peak, spread the active starter onto baking paper or a silicon baking mat in a VERY thin layer. 3. Let the starter dry uncovered at room temperature until it's completely dry. Place it in a location that has good airflow, so it can dry out properly. You can also dry the starter in the oven with just the oven light on (or use the proofing function). The temperature has to stay very low so it doesn’t kill the microbes. The time it takes to dry depends on how thin you spread it onto the baking paper/silicone mat. 4. Once completely dried, grind the starter into a powder (like a coarse flour). You can use a mortar and pestle, a blender or food processor. 5. Store in an air-tight container in a cool dry place. The dried sourdough starter must be reconstituted back into a wet active starter before using it. #sourdough #dehydratedstarter #glutenfree #glutenfreesourdough #sourdoughstarter - @sourdoughwithrebecca