How to Dehydrate Sourdough Starter for Long-Term Storage

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Learn how to Dehydrate Sourdough Starter with this simple method using just parchment paper. Preserve your active starter for up to a year with easy step-by-step instructions and expert tips for perfect results every time.

A white bowl filled with pale, irregular flakes of dried yeast on a light, textured surface showing how to dehydrate sourdough starter.

🩷 Melissa

How to Dehydrate Sourdough Starter (and Why You Should!)
Why Dehydrate Sourdough Starter?
How to Use Dried Starter
How to Dehydrate Sourdough Starter Recipe
Dehydrating Sourdough Starter
FAQs
More Sourdough Recipes To Try

How to Dehydrate Sourdough Starter (and Why You Should!)

Preserving sourdough starter doesn’t have to be complicated!

Whether you’re planning a break from baking, prepping for emergencies, or wanting to share your beloved starter with a friend, dehydrating your sourdough starter is a simple and reliable method to keep it safe for months—or even years.

In this post, I’ll walk you through exactly how to dehydrate sourdough starter, the tools you need, tips to make the process foolproof, and how to store it for long-term success.

Why Dehydrate Sourdough Starter?

Dehydrating sourdough starter is kind of like putting it in hibernation. It’s the ultimate backup—no feeding required, no fridge space taken, and it stays shelf-stable for up to a year or more when stored properly.

Here’s why it’s a good idea:

Emergency backup in case your active starter goes bad or moldy.
Travel-friendly—great for moving or gifting to friends.
Shelf-stable storage without daily feedings.
Ideal for online shops or starter-sharing programs.

How to Use Dried Starter

To reactivate your dried sourdough starter, just combine equal parts dried starter and warm water.

Let it sit for a bit to rehydrate, then begin feeding with flour and water as you would a brand-new starter. It usually takes 4–7 days of regular feedings to return to full strength.

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How to Dehydrate Sourdough Starter

By: Melissa Griffiths

Prep: 5

Drying Time:: 1

Total: 1 5

Servings: starters

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Ingredients

▢ 1/2 cup active bubbly sourdough starter

Instructions

Use starter that is bubbly and active. Dump it on a pieces of parchment paper and use the back of a spoon or an off-set spatula to spread the starter over the parchment paper.
Spread the starter as thinly and evenly over the parchment paper sitting inside a rimmed cookie sheet, going as far out to the edges as you can.
Let the starter dry at room temperature overnight or roughly 24 hours. Once your starter looks dry across the top, break it into pieces and turn it over on the paper and allow to continue to dry.
When you can handle the dried starter, break any pieces that look thick and wet into smaller pieces to that they can continue to dry out.
When the starter looks and feels fully dry, break it everything into smaller pieces and allow to dry a little longer.
Place the dried pieces of starter in the blender and pulse to break into much smaller pieces. Store in an air-tight container for up to a year.

Notes

I just keep my fully dried sourdough starter in a mason jar with a tight fitting lid.
If my house has flies or is feeling extra dusty I will place an empty cookie sheet on top of the drying starter at an opposite angle (so if the starter lined pan is horizontal, place the other pan vertically on top, this stacks the pans so that they make a big plus sign and don’t touch the wet starter underneath) and then I’ll place a light tea towel over both pans. Stacking the top pan over the first helps the towel to cover the starter but not get into it. The sticky starter does not do well if a towel touches is, it just sticks to it.
You can use a dehydrator as well is you have one, just set it to the lowest heat possible. Don’t use it above 90 degrees.
It’s good to keep an eye on the drying process. I like to take a look at it at least twice a day, flipping pieces over, breaking up still wet parts so the inside pockets of moisture can dry, and shuffling things around a bit to help promote the drying process.
If you live in a very moist area this might not work well for you. That being said, you can also set up a small fan in your kitchen to help move and circulate air if needed. It doesn’t need to plow right on the starter, just near it works very well.

Nutrition

Calories: 19kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.05g, Sodium: 0.3mg, Fiber: 0.1g

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a jar of active bubbly sourdough starter sitting next to a jar of dehydrated starter crumbs.

Dehydrating Sourdough Starter

A baking sheet lined with parchment paper holds an unevenly spread layer of white, textured mixture, possibly dough or batter, ready to be baked.

Step 1: Spread the starter thinly and evenly over the parchment paper sitting inside a rimmed cookie sheet, going as far out to the edges as you can.

A baking sheet lined with a silicone mat holds unevenly spread, partially dried, torn pieces of dough on a light surface.

Step 2: Let the starter dry at room temperature overnight or roughly 24 hours. Once your starter looks dry across the top, break it into pieces and turn it over on the paper and allow to continue to dry.

Step 3: When the starter looks and feels fully dry, break it everything into smaller pieces and allow to dry a little longer.

Step 4: Place the dried pieces of starter in the blender and pulse to break into much smaller pieces. Store in an air-tight container for up to a year.