Moving a starter 3,161 miles away
I think I've got a plan that will work, but wanted to run it by the gurus here before I act on it. I've come to love my 3 home-brewed starters very much (a whole wheat, a whole rye and a whole spelt), and would be really put out if I lost them in a cross-country move.
Here's the situation: I'm moving from Watertown, MA to Corvallis, OR on July 28. My wife will be flying out with our 3-year-old, but she'll be staying in a hotel until my father and I arrive sometime on Aug. 1 (probably very late) with the beds and the rest of our earthly belongings.
- Go stiff: Give my wife a dry doughball of each of the three starters which she'll stick in the refrigerator at the hotel, if they have one, and will definitely go into the fridge sometime before Aug. 1 The downside is that the doughballs will go unfed at summer temperatures for many hours and potentially for several days.
- Go dry ... really dry: In the next week or so, I'll dry each of the starters by spreading some pretty wet stuff out on parchment paper and letting it sit out overnight. I'll then crush them up, put them in ziplocks and give some of each to both my wife and myself, in case the airlines lose our luggage (I'll be driving the truck with my dad).
Have I overlooked anything?