Store your starter long-term by drying or freezing

When you need to take a break from baking or want a backup, you can preserve your starter for months or even years using simple drying or freezing techniques.

Drying (best method — indefinite shelf life)

1. Feed your starter and let it reach peak activity (doubled, bubbly)
2. Spread a very thin layer on parchment paper or a silicone mat
3. Let dry completely at room temperature — takes 1-5 days depending on humidity
4. Break into small flakes and store in an airtight jar or zip-lock bag
5. Dried starter has been reported viable after 10+ years of storage

Freezing (6-12 months)

1. Feed starter to peak activity
2. Portion 10-20g amounts into ice cube trays or small containers
3. Freeze, then transfer frozen portions to freezer bags
4. To revive: thaw at room temperature and begin feeding

Reviving Stored Starter

1. Rehydrate dried flakes or thaw frozen portions with equal parts flour and water
2. Feed every 12 hours with a 1:2:2 ratio
3. Allow 3-5 days (6-10 feedings) to fully reactivate
4. Ready to bake when it reliably doubles in 6-8 hours

Tips

• Drying is more reliable than freezing — some microbes can be damaged by ice crystals
• Dried starter ships easily in a regular envelope — great for sharing
• A neglected refrigerated starter (even months old) can usually be revived with persistent feeding over 3-5 days, as long as there is no mold