Sourdough can also be wonderfully preserved. To do this, simply spread an already older leaven on a baking tray with baking paper and let it air dry. When it is completely dry – usually overnight – then break it into small pieces and grind finely in a blender. Seal in a screw-top jar. Lasts for eternity.
Preserve sourdough
Preserve sourdough is important so that you always have a good starter in case your old starter doesn’t work as it should. Remember that the quality of sourdough depends on many factors, including the type of flour, temperature and humidity in your room. It is advisable to regularly check how your frozen or dried sourdough is behaving to make sure it is still alive and working well.
Preserve sourdough
Ingredients
- 100 g liquid sourdough
Instructions
- Spread sourdough on a tray with baking paper.
- Allow the sourdough to air dry.
- Break into small pieces and grind finely in a blender.
- Seal in a screw-top jar.
Tip
Reanimating the sourdough: For reanimating, the dried, finely ground sourdough starter is mixed with some flour and warm water and left to stand. Further processing is the same as starting sourdough. And do not forget to feed daily. Only when the sourdough has become well active, then it can go into the refrigerator.
Interesting to know
100 g liquid sourdough replaces 1 tablespoon dried sourdough. 50 g = 1 teaspoon.
