The method of drying out a portion of lively sourdough tradition to a shelf-stable state is a technique of preservation. This system removes moisture, rendering the tradition dormant but viable for later reactivation. The ultimate product sometimes resembles flakes or powder.
This preservation methodology provides a number of benefits, together with prolonged shelf life and ease of storage and transport. The dried tradition can endure for months, even years, eliminating the necessity for fixed feeding. That is notably useful for many who bake sometimes or want to share their tradition with others throughout lengthy distances. Traditionally, drying cultures has allowed bakers to take care of their lineage of starter throughout strikes or intervals of inactivity.
