DRYING SOURDOUGH STARTER: Use a cookie sheet with a lip. Place a sheet
of plastic wrap over the cookie sheet so in effect you have a « plastic
pan ». Pour 1/2 cup of starter evenly over plastic. It should be a thin
layer. Place on top of refrigerator for 1-1/2 days. Peel pieces of
dried starter off of plastic and turn over to continue drying other side
1/2 day. Be sure starter is thoroughly dry or it will mold or spoil.
When starter is dry put pieces in a blender or food processor and
process until it looks like coarse flour. Store in an airtight
container until needed.
RECONSTITUTING STARTER: Add one cup of water, 1/2 cup flour and 1 tsp.
sugar to dry starter in a plastic or glass container and follow
directions for any starter use. It takes about 24 hours for starter to
activate.
Yields
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