Dehydrating Your Starter

[SheilaAnn]

Hey! I know that Richard Chrz does this because I have been #blessed to receive some! Anyone else?

I looked up how to do it and was instructed to apply a thin layer to parchment paper and dehydrate. I used the breville on the dehydrate setting at 95*F for several hours. Epic fail! I couldn’t peel it off the parchment! While it was only about a half cup, I’m really disappointed it went to waste. I’ve got plenty more, but still.

any and all advice guidance is welcome!

treesmacker
RonB
hoovarmin
Santamarina

who else does bread?

[Donw]

I’ve only done it a couple of times when moving and what I did was just let it air dry for a few days. The one time I did it in the oven I didn’t turn the oven on. I just turned the oven light on. Every time I just waited and eventually it got brittle and popped right off the parchment. Sorry you lost some of your little beasties.

[lonnie mac]

Donw has the right idea. Thats exactly how I do it. Just air dry in the oven with the light on until nice and crispy.

[Skip]

Several years ago I did the same as Donw. It worked just fine.

[RonB]

I don't know about the parchment, but when I'm really concerned about something sticking, (think reheating leftover pizza), I use non stick foil:

https://www.amazon.com/Reynolds-Wrap-Stick-Aluminum-Square/dp/B09F8PHR1L/ref=sr_1_2?crid=7AVBM37YOSZL&dib=eyJ2IjoiMSJ9.c03G zn7s88PR4QIuUD3fXRRPwTK9niSjAbRK6tJa7UuEzRoJTlFvtn fAhTgI6wuhlej56-zqVpBlQnZp4YtmA4IWvMoa0SI5-7Fem4R4u-WoAoQRncjqVKYuMHYpZRduT1xuZvSy2JK1in34DtfYYe8vf8Ut CmzBiq13NMtj5qEn1-_cyonRC0hCqCcReMC2yf6_W0-P4q1mUTqRk4la078pfLSz_l48NOH6eoHULZEA0CiolOfbjPsnT m89-pClZjfTbgYVPkmRq6JYeM4JCfCKw3s67jLYAGvAyy4U-hXpSrmTSSiWI2-UOPgvExCOwrEx3qxKs9nrJFcbZ863zU4J2d81sITe9PBe9jEBr upnUXAzbtfirPjdqRYF1w4bf42Rf5N1KpqvTA5ru7wi-EDt1idA0Dcv8i_BZrxFAGV-2gRzVXGBXMcoPCK0tFbx.977qORFmTwKH9P8DvJBUqNhpVV5Jm 7kP-GCk-GExyf8&dib_tag=se&keywords=non%2Bstick%2Baluminum% 2Bfoil%2Breynolds&qid=1742166506&rdc=1&sprefix=non %2Bstick%2Baluminum%2Caps%2C95&sr=8-2&th=1


Not even melted cheese sticks to that.

[SheilaAnn]

Oy…. I should have taken pictures to show y’all. Maybe I will try a silpat next time.

I don’t know about he foil. What’s on there that makes it so non-stick?

[Jerod Broussard]

he foil she foil they foil we foil

[RonB]

I don't know, but it works...

[SheilaAnn]

Jerod Broussard imma slug you 🤪🤪🤪🤗🤗🤗

[FireMan]

I just open the hood and have a fan blow on it. If it's a sunny day I just point the vehicle in the direction of the sun and open the hood and do it naturally.

[58limited]

https://carlsfriends.net/HowWeDryOurStarter/How-We-Dry-Our-Starter.html

[58limited]

A silicon baking mat might work too. Carl's 1847 is a really good starter.

[Richard Chrz]

When I dehydrate mine, I spread 100 g over a sheet of parchment paper, and slowly use a rubber some what flexible bowl scraper that is a bit wet, and slowly spread it over a few hours, then let it set for 24 plus hours.

[Richard Chrz]

It generally dehydrates down to 30 - 50 g depending on how evenly it can be spread.

[SheilaAnn]

I was painstakingly precise when I spread the starter. Afterwards…..Every centimeter of the parchment was cemented to the starter. BF even thought we should rehydrate and the parchment and starter became one. No way I would bake with that.

[Richard Chrz]

That's really interesting Sheila, as mine always flakes off mostly on it's own, maybe try to spread it less. It can always be grinded up to powder, if it dries a bit thicker.

The only other thing I do, I guess I always leave the parchment paper on a wire rack to let air get under it as well. Also, I just leave mine on a counter. I do not have a dehydrator.

[hoovarmin]

I've never done it before, but I am sure that, if anyone can pull it off, it would be you. Following...

[Thunder77]

I use a silicone baking sheet liner, and air dry.

[treesmacker]

If I leave one of my HDPE plastic containers with dough bits left behind out overnight, the dried up flakes just fall off. I think HDPE plastic would be great for drying on.

[SheilaAnn]

🤯🤯🤯🤯🤯🤯🤯🤯🤯🤯

WTF? Are you serious? I can’t even count the “dried stuff” I tossed. I’m sick right now. 😱😱😱😱

[Santamarina]

My baking adventures are still in the flour, water, salt, yeast stage. Haven’t graduated to sourdough yet, so I don’t have any insight…but I sure am taking notes based on this thread!

[Thunder77]

Beware! Once you go down the sourdough path there is no turning back! 🤣

[bbqLuv]

Take-and-Bake, does that count?
Essential Baking Company – The Essential Baking Company

[Thunder77]

Yes! Absolutely. The baking step is just as important as the mixing steps.