Читать книгу Bread Making For Dummies - Wendy Jo Peterson - Страница 26

Most bakers enjoy sharing their starters across the globe, and to do so, they send it off in its dried form. To dry your starter, follow these steps:

1 Feed it as you normally would.

2 Place a piece of parchment paper on the counter.

3 Pour a thin layer of sourdough starter on the parchment paper.

4 Let the starter dry for three to five days, until completely dry.

5 Break the starter into pieces and store the pieces in an airtight container or glass jar.

Dried starter can keep for a year safely in your pantry. To use the dried starter, follow these steps:

1 Place a clean glass jar on a scale and tare the scale to 0.

2 Add 30 grams of dried starter to the jar.

3 Tare the jar to 0 again and add 30 grams of warm water.

4 Stir the mixture and let it bubble for 4 to 8 hours.

5 Feed your starter as you normally would (1:1:1 ratio) until it becomes active, doubling in size.

I recommend fully waking up your starter by feeding it twice a day for two to three days before baking.