November 25, 2024 - 1:39pm
dehydrated starter
I'd like to send a little dehydrated starter ahead of me to have my spouse start it.
I seem to remember just spreading some on a piece of foil and let it sit a few days to get the chips.
What’s the way to ready it for use and how much time should be allowed?
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…to test my dehydrated flakes (paranoid failsafe)… This is also pretty much how I prep a levain for a batch of dough, except I would start with 5-10 g of my refrigerated seed starter.
Gen1: Mix 5 g flakes, 5 g water, counter rest 12 hours
Gen 2: Mix 10 g Gen1, 20 g water, 20 g flour, counter rest 12 hours
Gen 3: Mix 50 g Gen 2, 100 g water, 100 g flour, counter rest 12 hours
If it’s not really perking (mine was) by now, you may have to go a few more generations and deal with discard. When it’s finally as lively as you want it, mix 50 g with 50 g each water and flour for a new batch of seed starter. Store in a small jar tightly covered in refrigerator. You can prep your levains following the same method if you don’t have some other preferred build sequence.
Bonne chance,
Phil
so your 1st step is a flourless rehydration.?
Jeffrey Hamelman posted here about his sourdough maintenance in Aug 2021. Here is the relevant part to answer your question. "I try to remember to dry some of the rye culture every year. I take maybe 10 grams of ripe culture and patiently rub it with roughly 100 g of whole rye. I put it into a square of cheesecloth or an old (clean!) cotton sock and leave it on my desk. I've successfully re-hydrated the culture after two-plus years of dormancy. I'm currently holding some dried culture back to see how it does after five years. It's a good idea for all bakers to keep some dried culture as a back-up, just in case. I also like to dry some as it preserves the culture's "DNA.""
His full post is here: Starter maintenance | The Fresh Loaf
Cheers,
Gavin
thanks for the link