Question about traveling - 'dough ball' method?
I've learned so much from this forum, and I've been able to make some delicious sourdough bread for my family from all of the wonderful information. I recently mailed some different loaves to my family in NY and now they want me to bring some of my starter with me when I fly up later this week. I'm currently drying some of my starter, (who has been named 'Biff'), but I keep hearing about making a 'dough ball' with starter as well. I think that might be worth a try as well, I've got three different houses that want some of Biff-he's quite in demand! ;)
Can someone please explain the dough ball method? Do I just stir in enough flour to make it into a ball? How do I revive it once I arrive?
Thank you in advance-off to make more bread!