I have heard that drying starters, any starter, is bad, as mold can easily be introduced into it via the air. It was reccommended that either fresh or otherwise preserved starters be used to avoid tainting by mold spores. I had major issues making kombucha, as the starter (scoby) was re-hydrated from a dried scoby, and, although I obtained another dried one, it molded as well, and another blog regarding kombucha mentioned that dried starters have the mold issue, and when using fresh or non-dehydrated, will almost always be just fine.....just a thought!

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