descrption; Dehydrated sourdough chips are made from a sourdough starter that has been spread thin on parchment paper and allowed to be dried several days, or set inside a dehydrator for many hours, until brittle like chips,
Purpose; preserving the yeast and bacteria in a dormant state. They can be preserved for long-term storage, as a backup, or shipped in the mail.
Appearance; they are dry brittle, translucent, or opequ chips or blended to a powder.
How to use; to rehydrate these chips, use water and flour to feed daily for up to 7 days until the starter becomes active and bubbly. These dehydrated sourdough chips are from Fresh Milled flour, as wheatberries are milled to have fresh flour.
directions; use 10 grams of dehydrated sourdough chips to 10 grams of warm water and 10 grams of fresh milled flour. mix well in a jar, cover with a bonnet bowl cover, coffee filter with rubber band, or loosened lid to allow gasses to excape during frementation process. set aside in dark, room temperature area of the home for 24 hours.The next day remove 10 grams and discard the rest. Use the 10 g to repeat the feeding of water and flour daily for up to 7 days. Until the starter has become active and bubbly as it will began to double itself in the jar. Once active, the starter is ready to use.
