RE:
>>From: "Robert and Carole Walberg" <walbergr@mb.sympatico.ca>
>>Subject: Drying out sourdough starter + Favourite Recipe
>>Date: Tue, 28 Jan 1997 14:40:53 -500
>>Recently I have been noticing postings about drying out sourdough
>>starters for storage. Could anyone tell me how that is done and how
>>it is then reconstituted for later use...
This is out of Nancy Silverton's Breads of the La Brea Bakery: Take one cup
of starter and spread it very thin on a parchment lined large cookie sheet.
Allow to dry at room temperature for 2 or 3 days, until completely dry. Peel
flakes and place in an airtight container.
To reconstitute, add enough water to make one cup. Let completely dissolve.
Add 1 cup bottled water (the chlorine in tap water can kill the airborn
yeasts) and 1 1/4 cup flour. Mix well and reserve 1 cup. Discard rest.
Keep in a 2 quart container with a loose cover. Feed 2 or 3 times a day, and
wait 5 days until using.
Ronda