The process of drying sourdough has been, in a few words — aromatic (what is that smell, that is somehow — appealing?!) interesting, easy and fascinating.
It all started by smearing some of my vibrantly healthy French sourdough starter on parchment paper,and just letting it sit
and literallydry- out
until all moisture was gone,
and I was able to crumble it up into little ziplock bags (quite fun) and send out to those who want a fresh start.
It was that simple!
I saved a small batch for myself — just in case something would ever happen to mine. (Store it in the freezer in a well-labled jar). The rest is about to be mailed to those who need a start.
Now — how do you bring a dried sourdough back to life? Quite simple, really: