Freezing Sourdough Starter

Freeze sourdough starter to preserve it for later use. Perfect for when sourdough baking needs to go on the back burner and you still want to keep a thriving sourdough starter for future use.
      Time: Prep: 5 mins | Additional: 12 hrs | Total: 12 hrs 5 mins Author: Lisa Bass

Ingredients

  • Active sourdough starter

Instructions

  • Feed your sourdough starter.
  • Place in a warm spot -- for 4-12 hours, or until active and bubbly.
  • Spoon active sourdough starter into silicone muffin cups.*
  • Freeze until completely frozen; about 3-4 hours.
  • Remove frozen starter from mold; place in a freezer-safe ziploc bag.
  • Storage: Store in a freezer safe bag for up to 12 months.

Thawing Sourdough Starter

    How To Thaw And Reactivate A Frozen Sourdough Starter

  • Place the frozen starter in a jar. Let sit, at room temperature, on a counter, covered with a tea towel or paper towel with a rubber band.
  • Allow to thaw for around 12 hours.
  • Feed equal parts flour and water. [equal to amount of starter.]
  • Leave it at room temperature for 12 hours.
  • Discard half of the starter. Feed equal portions of flour and water. [equal to amount of remaining starter.]
  • Ready to use:   once it doubles, 4-12 hours after feeding.
  • It may need a few feedings before it is really nice and active.

* Notes

  • Silicone muffin cups are easy to pop out. Alternatives: silicone ice cube tray; muffin pan with regular muffin liners; muffin pan lined with plastic wrap.
  • After thawing, it must be fed a few times before it is ready for baking bread -- because, once frozen, the starter goes into a dormant state.
  • An active fresh starter that has been recently fed will yield better results than using discard.
  • Mature the starter before freezing -- a `new` starter will not have enough established lactic acid bacteria and live yeast to make it healthy enough for freezing.
  • To preserve sourdough starter for longer periods without feeding:
        - Dry an active starter.
    Drying preserves the natural yeasts and bacteria, putting it into a hibernated state.
    To use it: reactivate it -- feed for a few days. (Still easier than starting from scratch.)
    See: https://www.farmhouseonboone.com/how-to-dry-sourdough-starter/