I dry my starter, put it in a zip top bag and then freeze it. It reconstitutes very easily. Why do I keep it in the freezer? Only because “someone” keeps cleaning the cabinets and throwing it out. Nobody cleans the freezer except me. When drying the starter, I use a pastry brush to paint it onto the parchment paper. This way I can get it on there much thinner and don’t have to worry about it getting moldy if it takes too long to dry. I also make batches of starter just to dry it and share with others. I must have a quart bag full of dried starter. Love me some King Arthur Sourdough starter.

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