How to Dry A Sourdough Starter
Keeping a backup sourdough starter is one of the best ways to make sure you never have to start from scratch! Accidents happen—maybe your starter gets moldy, spills, or (gasp!) accidentally gets tossed. Having dried starter on hand is like an insurance policy for your sourdough journey.
After you have built a strong and active sourdough starter, its always a good idea to take some and dry it to keep in storage. That way if anything ever happens to your starter, you don’t have to start over from scratch.
Things happen – sometimes starters accidentally get contaminated, grow mold, or accidentally get baked or washed down the sink. But if you have some already dried, it only takes a few days to revive it and get back to baking!
Drying your starter is also perfect for:
✔ Taking a sourdough break (vacation, new baby, busy season)
✔ Sharing with friends (or mailing starter to someone!)
✔ Transporting starter when moving
How to dry your sourdough starter
Drying your starter is super simple and doesn’t require any special equipment—just time and a little patience. Here’s an overview of the process. For the full set of directions, please scroll down to the recipe card below.
Step 1: Use a strong starter
Before drying, make sure your starter is active, bubbly, and recently fed. If your starter is weak or brand new, it won’t revive as easily later.
Can you use discard? Yes—but since discard is less active, it may take longer to revive.
Step 2: Spread it thin
- Line a baking sheet with parchment paper or a silicone mat.
- Spread the starter into a thin, even layer using a spatula or pastry brush.
- The thinner you spread it, the faster it will dry!
Step 3: Let it dry completely
- Place the tray in a safe, undisturbed space with good airflow.
- A turned-off oven with the door slightly cracked works well.
- Let it dry until it is completely brittle—this can take 24 hours to a few days, depending on humidity.
Pro tip: Put a note on your oven so no one accidentally preheats it while your starter is inside!
Step 4: Store it properly
Once the starter is completely dry:
- Break it into flakes and store in an airtight container.
- Optionally, grind it into a powder using a food processor for easier rehydration.
- Keep it in a cool, dark place—like the back of your pantry.
Avoid storing in the fridge or freezer—the moisture can cause mold or damage the yeast.
How long will dried starter last?
Indefinitely! If stored properly, dried sourdough starter can last for years. In fact, scientists once revived a 5,000-year-old sourdough starter and baked bread with it!
How to revive a dried sourdough starter
When you’re ready to bring your dried starter back to life, the process is easy and takes about five days.
Step 1: Rehydrate
- Add ¼ to ⅓ cup dried starter to a glass jar.
- Stir in ¼ cup warm water and let it sit until the flakes dissolve.
- Mix in ¼ cup flour, cover loosely, and let it rest for 24 hours.
Step 2: Feed & Wait
For the next four days, feed your starter daily:
- Stir in ¼ cup flour + ⅛ cup water each day.
- Keep it at room temperature and watch for bubbles.
By Day 5, your starter should be doubling in size and active again! At this point, you can start discarding and feeding as usual.
FAQs about drying sourdough starter
Do I have to dry it in the oven?
No! You can let it air-dry anywhere safe from pets, dust, or food contamination.
Can I use a dehydrator?
Yes! Just keep the temperature below 105°F to avoid killing the yeast.
Can I freeze dried starter?
Not recommended—freezing can damage the yeast and reduce viability.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
How to Dry A Sourdough Starter
Ingredients
Method
- Start by feeding your starter and wait for it to be bubbly and has doubled in size without falling back down.
- Take a large baking sheet and line it with a silicone baking mat or with parchment paper.
- Use a silicone spatula or pastry brush to spread out the starter as evenly and thinly as you can. The thinner you get it, the faster it will dry.
- Place the pan in a turned off oven and crack the door with a wooden spoon. This will allow a safe space for it to dry that is slightly warm but still has air flow so it can dry. Remember to place a note on the oven so no one turns it on!
- Allow it to sit until it is completely dry all the way through.
- Break the dried starter into pieces and place in a clean container with an airtight lid. If desired you can place the flakes in a clean food processor and grind into more of a powder.
- Label the container so you know what it is. Store in a cool, dark place until needed.