Ingredients:

  • 50g active sourdough starter
  • 100g unbleached strong bread flour
  • 50g filtered water
  • 100g recently fed bubbly sourdough starter (for dehydration)

Instructions:

  1. Feed your starter at its normal ratio and wait until it is at its maximum height and bubbling vigorously to ensure peak microbial strength.
  2. For Stiff-Peak Method: Mix 50g active starter with 50g filtered water and 100g bread flour. Knead briefly into a stiff ball (50% hydration).
  3. Place the stiff dough into a sterilized small glass jar, pressing down to eliminate air pockets. Seal tightly and store in the coldest part of the refrigerator.
  4. For Dehydration Method: Spread a thin, translucent layer of 100g bubbly starter onto parchment paper or a silicone mat.
  5. Allow the starter to air dry in a cool, dark place for 24–48 hours until it is brittle and snaps easily.
  6. Break the dried starter into shards or pulse into a powder, then store in an airtight Mylar bag or container for long-term archiving.