I dry mine, just spread very thinly on parchment paper, then cover with the parchment paper and leave over night, longer if needed. I then just crumble the parchment paper and funnel the starter through the parchment paper into a small glass jar. I also keep some in the freezer, not dehydrated. The ones I use every week are kept in the fridge. I will not run out of starter..😆 my starter’s were born on 11/20/20. I have five different starters including gluten free. Thank you for your very informative channel…
Ajna rye flour is 200% steroids for sourdough starter!! Thank you for your help in my journey thru Sourdough!! You are awesome!! Anyone needing help, she is the one I go too!! I have another UA-camr, I trust also!! They are my Go To!!
You are absolutely the best out there! I could watch you all day. You answer every question. You’re the reason I started using sourdough and we love it.
This was very enlightening. I dehydrate so many foods and turn most into powders, but I never thought of amazing way to preserve my sourdough starter. I enjoy all your teaching ideas. Thank you for teaching an old dog some new tricks! Have you ever shared your apron pattern and I missed it??? I’d love to make myself two or three. Christy
I am so glad you're enjoying my videos! I have the fully downloadable and printable pattern: ourgabledhome.com/product/cross-over-apron-printable-pattern/ and a free concept pattern: ourgabledhome.com/cross-over-linen-apron-sewing-tutorial/ Happy sewing 😊 ~ Anja
I have tried to make several times one turned pink on top so I threw out, next time turned pink grey so threw out and last one whole wheat in 4 days created grey mold so I thee out 😞I just don’t know what I did wrong well possibly forgot a feeding daily?
There's a lot of things that could lead to mold. You'd get a lot out of my online sourdough course incl. the private FB group where you have the best access to me: supersimplesourdough.teachable.com/p/super-simple-sourdough 👍 ~ Anja
Hi! I LOVE your videos 😊 I am new to SD world, I actually got a dehydrated starter from the 1800s, and I'll use your method to rehydrate it. I have a question, after feeding it equal amounts (by weight) of water and flour, do I need to keep feeding it for days and do discards?
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist ua-cam.com/play/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y.html or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
You’re feeding it and discarding so that you can reliably get it to double and cook with. Sourdough discarding is not a bad thing and it is an investment in the strength of your starter. You can bake with the discard but I don’t pressure myself to since I _mostly_ just eat bread.
Hi Anja, I always use your great ideas on my kitchen. Thanks a lot. In regards to this method I just wondered: how active the starter should be before dehydration? Right after the feeding? Halfway to the top? Or fully mature and double in volume? Just for information, I got a fully active rye starter fed by home milled rye flour. Thank you in advance.
I am so glad you're enjoying my videos! While you're keeping you dehydrated SD starter it might lose some activity so I recommend dehydrating your starter when it's most active.
How many teaspoons of the dehydrated blended (to almost flour consistency) sourdough do you need to put in each bag to restart a sourdough starter to make a sourdough bread? Thanks.
You don't have to have recently fed it but it will increase the amount of live active bacteria. Hope this helps and thank you so much for your nice comment 😊 ~ Anja
You can actually have the starter with no waste, I never have any waste, I pull from my fridge starter, put the amount I will need in a jar, accounting for the feeding of the portion. If you need 150g starter, I pull 50g starter, feed 50g water and 50g flour.
I'm gathering as much information on the rabbit hole that is sourdough ! My question is , I don't like the smell of taste of rye ! Does this give the bread that flavor ? Thank you
I dry mine, just spread very thinly on parchment paper, then cover with the parchment paper and leave over night, longer if needed. I then just crumble the parchment paper and funnel the starter through the parchment paper into a small glass jar. I also keep some in the freezer, not dehydrated. The ones I use every week are kept in the fridge. I will not run out of starter..😆 my starter’s were born on 11/20/20. I have five different starters including gluten free. Thank you for your very informative channel…
Love that you have found a method that works for you! Thank you for sharing 😊 ~ Anja
Ajna rye flour is 200% steroids for sourdough starter!! Thank you for your help in my journey thru Sourdough!! You are awesome!! Anyone needing help, she is the one I go too!! I have another UA-camr, I trust also!! They are my Go To!!
That's great to hear!
You are absolutely the best out there! I could watch you all day. You answer every question. You’re the reason I started using sourdough and we love it.
Wow, thank you!
You really do others don't say everything they leave out details so thank you.
Excellent informative video. Thank you for posting.
Glad you enjoyed it!
Hi Anja! I love this idea! I'll definitely have to try this. Thanks for sharing ❤️
Thank you 🥰
This was very enlightening. I dehydrate so many foods and turn most into powders, but I never thought of amazing way to preserve my sourdough starter. I enjoy all your teaching ideas. Thank you for teaching an old dog some new tricks! Have you ever shared your apron pattern and I missed it??? I’d love to make myself two or three.
Christy
I am so glad you're enjoying my videos! I have the fully downloadable and printable pattern: ourgabledhome.com/product/cross-over-apron-printable-pattern/ and a free concept pattern: ourgabledhome.com/cross-over-linen-apron-sewing-tutorial/ Happy sewing 😊 ~ Anja
@@OurGabledHome great I love your aprons. and your videos.
Could you share your way of dehydrating foods please Christy
I have tried to make several times one turned pink on top so I threw out, next time turned pink grey so threw out and last one whole wheat in 4 days created grey mold so I thee out 😞I just don’t know what I did wrong well possibly forgot a feeding daily?
There's a lot of things that could lead to mold. You'd get a lot out of my online sourdough course incl. the private FB group where you have the best access to me: supersimplesourdough.teachable.com/p/super-simple-sourdough 👍 ~ Anja
Hi! I LOVE your videos 😊 I am new to SD world, I actually got a dehydrated starter from the 1800s, and I'll use your method to rehydrate it. I have a question, after feeding it equal amounts (by weight) of water and flour, do I need to keep feeding it for days and do discards?
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist ua-cam.com/play/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y.html or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
You’re feeding it and discarding so that you can reliably get it to double and cook with. Sourdough discarding is not a bad thing and it is an investment in the strength of your starter. You can bake with the discard but I don’t pressure myself to since I _mostly_ just eat bread.
Anja, Thank you for sharing. This is a nice idea...to have some dried SDS on hand...just in case. Do you have some?
I now always have some dried SD starter 😊 ~ Anja
Hi Anja, I always use your great ideas on my kitchen. Thanks a lot. In regards to this method I just wondered: how active the starter should be before dehydration? Right after the feeding? Halfway to the top? Or fully mature and double in volume? Just for information, I got a fully active rye starter fed by home milled rye flour.
Thank you in advance.
I am so glad you're enjoying my videos! While you're keeping you dehydrated SD starter it might lose some activity so I recommend dehydrating your starter when it's most active.
How many teaspoons of the dehydrated blended (to almost flour consistency) sourdough do you need to put in each bag to restart a sourdough starter to make a sourdough bread? Thanks.
You can start with 1 tsp and then just feed it with flour and water until you have the amount you need for your recipe.
Does the starter needs to be active or it doesn't matter?🤔 Thanks for the video!❤
Hi, this complete guide might help answer your questions: ourgabledhome.com/how-to-dehydrate-your-sourdough-starter/ 😊 ~ Anja
Do you feed your starter before dehydrating? Or use unfed discard?
You may find this full blog post I wrote helpful: ourgabledhome.com/how-to-dehydrate-your-sourdough-starter/😊 ~ Anja
Great video, thanks!
Hi there...love your videos! Quick question, does the starter need to have been fed recently (like a day or so) before de-hydrating? Thanks!
You don't have to have recently fed it but it will increase the amount of live active bacteria. Hope this helps and thank you so much for your nice comment 😊 ~ Anja
Th for posting I have not done sourdough because of waste ofstarter
Glad you like this. You can also watch this: ua-cam.com/video/sU8hOsVQ22I/v-deo.html Happy sourdoughing 😊 ~ Anja
You can actually have the starter with no waste, I never have any waste, I pull from my fridge starter, put the amount I will need in a jar, accounting for the feeding of the portion. If you need 150g starter, I pull 50g starter, feed 50g water and 50g flour.
Can this be done in dehydrator lowest temp
Yes, if it can go below 9o˚F
Dang, my lowest setting is 95. I’m going to try it anyway!
You are amazing 😊
Thank you so much!
I'm gathering as much information on the rabbit hole that is sourdough ! My question is , I don't like the smell of taste of rye ! Does this give the bread that flavor ? Thank you
You can also use other grain, especially spelt and kamut for a milder flavor ~ Anja
Yes your starter will lend to the flavor of the bread.
So SMART!! 🤓👍🍞🎉
Glad you think so!