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".

Thank you,

Patti 

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!  :-)

Patti