Preserving Your Sourdough Starter

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Don’t Get Caught Unprepared if Your Sourdough Starter has Turned

Drying your sourdough starter is the most effective way to preserve it in case of emergency or for years to come.

We have decided that our starter is going to have to go into dormancy in the refrigerator while one of my pumpkins is on a wheat and gluten elimination diet for an indeterminable amount of time. I always worry about that, though. I am one of those people who forgets things. I don’t want it to get frozen in the back by accident or tainted with smells from becoming next-door neighbors to my husband’s homemade kimchi or sauerkraut. For insurance, I have put up a large amount in dried form just to be absolutely safe.

This is something that I have done numerous times before, and I am so glad I did. My starter is a carefully curated flavor which comes from the different wild yeasts in the various environments it has lived, as well as the ingredients which I have fed it over the years. Much like the world values the uniqueness of classic San Francisco sourdough for its distinct flavor. Mine is a milder version and well developed in flavor and rising power. I don’t want to lose that, as it would be impossible to replicate ever again, because I cannot go back to the places I once was.

But would it surprise you to know that I have lost it on a handful of occasions? Three times, to be exact. One time my husband dumped it down the sink because he didn’t know what it was. (I had some dried in a safe space to save the day!) And two other times in the past 3 years, my poor sourdough starter got neglected for long enough that it literally starved to death in its jar. (I am a terrible human, I know!) The great news is that Brunehilde survives! She is still going strong because, like a horcrux, she stored parts of herself away elsewhere in order to survive the unthinkable.

To save some your sourdough starter, I recommend you do so in small batches every week or two, so that it does not have to become a large production. It is much easier to do as a small, regular habit.

Spread your sourdough starter slightly thinner than what is photographed here or else it may take longer than necessary to dry. I like to use a perforated pan underneath, set upon a wire mesh cooling rack to promote circulation. Or you can simply put the whole tray of starter in your oven overnight. In the oven it may take slightly longer and you risk the chance of forgetting about it and incinerating it if you forget to check the inside before preheating it for your next baking project. (Guilty!)

Give it a good 24-48 hours of full drying time. The thinner you spread it, the faster it will dry. And the more circulation you give it, the faster the dry time. Keep it in a well-ventilated area, away from heavy traffic so the parchment paper doesn’t get caught in a draft and blow away or accidentally catch any dust particles.

When it is sufficiently dried, you will know. Then simply crinkle it up into beautiful chips or powder. Storage is a breeze. Do what works best for your life. You can use a zip top food bag, mylar food storage bags with moisture absorbers, a standard mason jar, or even a food saver system. I have tried them all and like each method equally.

Choose what speaks to you, but by all means, DO save some of your sourdough starter whenever you think about it, because it has the developed flavors from all the times past that you have worked with it. It is worth it!