SOURDOUGH STARTERS

Storing the starter

Starter will keep almost indefinitely in a clean, covered glass container in the 
refrigerator. Never use a metal container or leave a metal spoon in the starter or 
sponge. If unused for several weeks the starter may need to sit out an extra night 
before adding the flour and water.

Drying the starter

Sourdough starter may be dried for easy storing or sharing. To dry, drop by teaspoonful 
on wax paper. Turn frequently until completely dry. In Interior Alaska, drying takes 
about 24 hours. Store in a covered jar or airtight plastic bags.

To reconstitute dried starter

Crumble 2 or 3 circles of starter in 1/2 C of warm water. Let stand overnight or until 
bubbly. Add 1/2 C water and 1/2 C flour. Stir. Let stand for a second night or until 
bubbly. Use to prepare the sponge as directed in recipes.

Old-timers added enough flour to their starter to shape it into a ball and then put it 
in a sack of flour for easy carrying.

Sharing your starter

To increase your supply of starter for sharing, set the sponge as directed above. In the
morning, instead of preparing a sourdough recipe, remove your portion of starter as 
usual, then place 1/2 C portions of the starter in clean glass or pottery containers for
sharing.