January 9, 2017 - 4:39pm
Can I take my starter on flight?
I'm traveling to Kyoto and Taiwan next week.
Is it possible that I take my starter on flight, through either carry-on or checked luggages?
If not, what's to best way to store my starter at home?
Thanks for your advice! :)
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I recently went from Canada to the UK for six weeks. I took a container of liquid starter (100% hydration) with me in my checked luggage with no problem. The container was in a zip lock freezer bag in case it leaked and it made the journey just fine.
My starters at home, I fed and left in the fridge for the six weeks. They were fine too! I also dried a bit just in case as a last resort back up. I haven't tried re-hydrating it because I didn't need it.
You can put it in the fridge and it should keep for a week or so. Feed it well so it's good and strong then in it goes. Dry some and put it in the fridge and it should keep for months, many months, and longer. Just have to warm it up, give a few feedings to get it growing again, and it should be good. Even if you did bring some with you, I'd still do 1 of the above just in case. I'd just be afraid you'd have some explaining to do if it didn't make it past check-in. Who knows now days.
If you are going to be gone for just a week, I recommend a feeding and when it is at it's peak rise, then store in a refrigerator. It will be fine a week or even 2 later.
If you are going to be gone longer or uncertain of your refrigerator, it is easy to dry some starter. Feed and get a nice active starter. At its peak, smear some very thinly on a piece of bakers parchment paper or wax paper and allow to dry until it resembles brittle tissue paper. Break it into crumbles and into a plastic bag or container. Freeze,refrigerate or take with you. Label as flour/water if you are taking it with you.
Alternatively, you can take a teaspoon or so of the very active starter and rub dry flour into it until it is in dry crumbles. Same idea.
I have done this before and re-activated it after a few weeks without difficulty. Here is a link to a post that details the process. Many FreshLoafers travel! If you use the search box "travelling with starter" will give you a number of hits.
Happy travels!
http://www.thefreshloaf.com/node/25714/rehydrating-dried-starter-after-traveling
I've brought a couple ounces of starter on a plane in travel sized bottles. When I got to my destination, I fed it and all was well. It did behave slightly different in the new location, though; the local yeasts were probably different from those in my kitchen at home.
I have left my starter in the fridge several times for as long as 8 weeks without any problem. I give it a really good feeding then tuck it in the back of the fridge. Pour off the hootch and feed a couple of times and its ready to go when I get home.
I also keep some dried in the freezer for backup but haven't needed it.