Make your starter your new favorite zombie.
’s Rose Levy Berenbaum uses in real life—but that’s only if you’re really, truly, desperately in need of a break from making bread every few days.
I will proudly admit that I am the worst when it comes to my own starter. After dreaming about fresh loaves for years, I managed about two months of weekly baking before I got sick of it all. Granted, the lack of air conditioning in my kitchen, an impending move, and my tendency to forget things in the fridge might have had something to do with it. I needed another way and I found one, except it’s not mentioned in any of the big bread cookbooks: dehydrating your sourdough starter.
if you want to properly neglect the yeasts and lactobacilli, you have to go all the way and force them into a fully dormant stateDrying out your starter accomplishes the same thing as freezing, except without the worry about a random defrost or freezer burn. Take whatever is left of your starter after making bread. Spread it into a thin layer on a parchment-lined baking sheet. Let fully dry over the course of a few days.
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