May 3, 2023 - 7:51am
Thinking of bringing my sourdough starter w me on an International flight
I'm going to visit my family in June, while I'm there I want to make some bread, but I don't want to start all over again with a new starter, so I'm thinking of just bringing some on a carry-on bag. The flight would be Canada ---> U.S.
I read the airline guidelines and I believe it just has to be under 100g, and packaged in a clear container. https://www.aircanada.com/content/dam/aircanada/portal/documents/PDF/en/liquid_rules.pdf, so I think I should be in the clear, even for a carry-on bag. I'm not planning to check in a larger bag.
thoughts? has anyone else traveled with their starter?
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Okay, I just found an old post saying I should just clearly label it https://www.thefreshloaf.com/node/18710/taking-sourdough-starter-airplane-interstate
I guess TSA likes their labels, /s.
If you put it in a food-grade silicone container (100g or less) that should be good enough. It's hair conditioner, right?
At least, that's how my starter came to me, many years ago, in the backpack of a friend who also doesn't check luggage.
Thank you!
You really only need about a tsp of starter to innoculate the flour at your destination. I buy pill bags like THESE and put some active starter in it for the trip. THEN put it into another, larger, ziplock as I have found that with the pressure differences, some of the starter can leak.
The trick is getting it into the bag without getting it into the zip area. As small as it is, fold the zipper area over and use a small spoon. I used an infant feeding spoon.
"Hair conditioner" works for me. I think I said it was hand lotion.
thank you!