Hi Gina, I think it might be safer to dry a little more starter than that. This might be a situation where cultivating a little extra discard will come in handy, although I would make sure that the starter you dry is active and healthy. Another option would be to convert part of your liquid starter to a stiff starter, simply by adding enough flour to your liquid discard until you have a firm, fairly stiff ball. You can then store this in the refrigerator until you're ready to pack and mail it. I've had good luck mailing a starter in this form. Send it in a lightly greased plastic container with plenty of room for it to rise. For more information on how to convert a liquid starter, check out our stiff starter recipe. This recipe also includes information on how to convert it back to a liquid starter (in the Tips From Our Bakers section). 

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