How do you "dry" a starter?

Scoop out some starter with a spatula (I use a silicone spatula) and smear it in a thin layer onto a piece of parchment paper.  The layer should be about 1 or 2 mm (1/32 to 1/16th inch) thick.  It can be thicker, and it doesn't have to be even.  The thinner it is, the faster it will dry.

Place the parchment onto a baking sheet or on top of your baking stone and place it into a cold oven.  Turn on the oven light and leave it sit for a day or so.  You can get a warmer oven by placing a drop light with a 55 to 60 watt incandescent bulb into the oven and closing the door.  When I use a 55 watt bulb, my oven gets to about 90ºF.  You'll know it's dry enough when it starts to separate from the paper (it shrinks as it dries and the paper starts to buckle).

After it's dry you can break it up to fit into a plastic bag or other air tight container and then throw it into your freezer.

I've successfully dried some starter this way and mailed it to a friend in Portland OR.  I have a bag of it in my freezer as well, to make sure I have a backup if my regular "Squiggy" goes bad.  Good luck!

Hi Gringogigante: this KISS (Keep It Simple Sweetie) method has worked well for me:

• fold a piece of waxpaper in half; open to full size
• place some starter in the middle of waxpaper at the fold
• refold over the starter
• use a rolling pin to spread out--quite a Rorschach inkblot!
• open
• let dry at room temp
• when fully dry--several days depending upon humidity--"crunch" the waxpaper and place flakes in a ziplock
• Note: must be fully dry before ziplock or it will mold.
• To reconsitute: add flakes, flour and water.  Stir.  Let sit.  Feed as necessary

Have fun!