Question re: what to do with dehydrated starter update
Thanks to the inspiration of this forum, I created a wild sourdough starter on Sept 19. It has created some wonderful breads, so I followed someone's idea to dry some starter by spreading it thinly on waxed paper and letting it dry. Now I have fingernail sized flakes of dry starter. Should I put it in a blender to make the flakes smaller? Do I store this at room temperature or in the refrigerator, or freezer? How can I re-activate the dried starter? I still have some of my original starter. This dehydrated starter is a backup, "just in case".
Oct 28 update: I rehydrated some of my dehydrated starter, and fed it, and it sat there and did nothing. :-(
It was good and bubbly when I spread the starter out to begin drying. My starter is fairly wet, (usually 1:1:1) , and it took almost 48 hours to dry. Do you think the yeasts could have burned themselves out during the drying period? Did I let it get too bubbly before drying? Does anyone else have any experience with a dried starter? This must be how people can package and mail a sourdough starter.
This was an experiment, thankfully I still have some of my original mix! :-)