The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough

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sonnenblume1984's picture
sonnenblume1984

Sourdough

In Richard Bertini Book CRUST hi writes about converting a Starter (50g Spelt,150g white 150g water, 20g honey) into a dry sourdough ferment and making granules whitch then can be re-activated. I have a ww motherstarter would that work the some way???


Sonnenblume

Postal Grunt's picture
Postal Grunt

The only thing that you have to consider is just how active is your starter. After that question is settled, then get to work on the procedure.  I used parchment paper to dry my starter and found that putting down narrow strips, rather than a large blob, means your starter will dry a lot faster. After that, all you have to do is to break it up and put it in an airtight container with a piece of paper to identify the type of starter and the date. You won't need to dry a large quantity of liquid starter, about 60-75g or 2-2.5 oz will be more than enough to back up your starter and give away to other bread bakers.