Not sure if you're asking whether it's okay for your starter, i.e., if it can survive the trip, or if it's okay in terms of customs regulations or airport security. In terms of customs, you'd have to check with the Spanish government to be sure about any forbidden imports, but I've never heard of problems travelling to other countries with a culture. I never take it in my carry-on baggage because even travelling on domestic airlines, security doesn't allow liquids in excess of 100 ml. Why invite problems? I'd convert to a stiff culture if your hydration is normally higher, since that will slow down its feeding activity for the trip itself. As for the survival of your culture over the three months, If you have success with your feeding regimen at home, you shouldn't have any problems if you follow the same pattern while abroad.
From my own experience when I returned to the U.S. from South Africa.
You can find plenty of additional examples by typing "starter travel" (sans the quotation marks) in the white box in the upper right-hand corner of the page, then pressing the Search button next to it.
Were I you, I'd put some starter in long-term storage at home for use when you return from Spain. Ninety days isn't that long for a starter to survive on its own in cold storage. That would save you having to schlep starter back home from Spain, with the attendant risk of loss.
I took my leavens from Wisconsin to Seattle this spring. Despite using sealed lunch soup container that kids take to school my white starter came through the seal. My rye and wheat were okay. I also dried all my starters into flakes by pasting the liquid leaven to the sides of some large plastic bowls. They dried and were flakes after 24 hours at room temperature. I then was able to reconstitute at 1/1. I think next time I fly with them I will do the white in a ball with significantly reduced hydration so it doesn't leak. I anticipated leads and had my containers in Ziplock bags.
I don't know about Spanish and European customs but that should be easy to check.
Not sure if you're asking whether it's okay for your starter, i.e., if it can survive the trip, or if it's okay in terms of customs regulations or airport security. In terms of customs, you'd have to check with the Spanish government to be sure about any forbidden imports, but I've never heard of problems travelling to other countries with a culture. I never take it in my carry-on baggage because even travelling on domestic airlines, security doesn't allow liquids in excess of 100 ml. Why invite problems? I'd convert to a stiff culture if your hydration is normally higher, since that will slow down its feeding activity for the trip itself. As for the survival of your culture over the three months, If you have success with your feeding regimen at home, you shouldn't have any problems if you follow the same pattern while abroad.
Ya I should have been more specific, the question was concerning how to most safely transfer the culture on an airplane without ruining it. Thanks!
From my own experience when I returned to the U.S. from South Africa.
You can find plenty of additional examples by typing "starter travel" (sans the quotation marks) in the white box in the upper right-hand corner of the page, then pressing the Search button next to it.
Were I you, I'd put some starter in long-term storage at home for use when you return from Spain. Ninety days isn't that long for a starter to survive on its own in cold storage. That would save you having to schlep starter back home from Spain, with the attendant risk of loss.
Happy travels!
Paul
Leavenletlive,
I took my leavens from Wisconsin to Seattle this spring. Despite using sealed lunch soup container that kids take to school my white starter came through the seal. My rye and wheat were okay. I also dried all my starters into flakes by pasting the liquid leaven to the sides of some large plastic bowls. They dried and were flakes after 24 hours at room temperature. I then was able to reconstitute at 1/1. I think next time I fly with them I will do the white in a ball with significantly reduced hydration so it doesn't leak. I anticipated leads and had my containers in Ziplock bags.
I don't know about Spanish and European customs but that should be easy to check.
Enjoy you time in Spain!
Big Crusty