Drying Sourdough – That’s How it Works

Drying sourdough means that it has a long shelf life. This allows you to continue processing it even after a long time. There are several ways to dry the sourdough.

Drying sourdough: simple variant

For the first way to dry sourdough, you need two sheets of baking paper. Lay one of them out on a flat surface and spread about 200 grams of sourdough on it.

• Now place the second sheet of parchment paper on top. Spread out the dough thinly and let it dry for a day. Choose a warm place for this.
• After waiting, remove the top sheet of parchment paper. Crumble the sourdough. The best way to do this is with your hands.
• Then fill the dried dough into a jar and seal it airtight. The dough can now be stored in the refrigerator for several months.

Dry sourdough with flour

You can also dry sourdough with flour. To do this, put the sourdough in a bowl and mix it with enough flour until the mixture is only slightly moist. Then proceed as follows:

• Take a piece of the dough and rub it between your palms. Repeat this step little by little until the entire dough is crumbly.
• Let the crumbs dry on a baking sheet for several hours and then fill them in a jar or cloth bag. Put it in the fridge too.
• If you want to use the sourdough, put some water in the glass. The dough then has a mushy consistency.
• After a few hours of waiting, you can easily process it further and bake bread, for example.