Great Post and most definitely Drying Sourdough Starter works well. I had to do that before going on a 10 day trip. I did thick layers, which took so long to dry, and then with the rest of the Starter I did much thinner layers. The thinner layers for me was very fast to deal with and get put away. Thanks to your post I now have a place to come to refresh my dried starter properly. I was not able to get it to grow again, and now know why. I never used but a Tablespoon of dried starter to 1/4 cup water, and for some idiot reason that would not grow. DUH...Not enough Starter, didn't think it needed food...geeze. Anyone with Sourdough Starter knows it is a "Baby in the Kitchen" and is tentative work. Not hard but tentative. This time around I just sprinkled a tablespoon of the old dried starter onto the New Mix hoping it would just add some more flavor. I guess it is doing that....lol Only been growing this batch for a month, but it is good n sour, and always thick and bubbly. I never throw out my Starter, for one that is such a waste, two it gets expensive to toss it out all the time. I keep my starter very thick, only feeding about 2 tbls of a 3 -Flour Mixture. Equal amounts of (all King Arthur Flours) Rye, White Whole Wheat, APurpose. Very little to some days no water. This is thick and sticky Starter. Works for me. When I do let it grow up, I make Sourdough Pancakes...DELISH. That way My Starter doesn't go to waste.

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