How To Convert a Wet Sourdough Starter to a Dry Sourdough Starter

How To Convert a Wet Sourdough Starter to a Dry Sourdough Starter is super simple and will save you lots of time and flour in the long run. It is also known as a stiff sourdough starter, too!

The Problem With a Wet Sourdough Starter

The number one reason I stopped making sourdough bread back in 2024 was that I got burnt out. I kept accidentally neglecting the wet starter when life got busy.

The amount of attention it needed to stay happy and thriving when I couldn’t bake that day or week was a lot! Not to mention the amount of discard I had in the fridge…It was a lot.

If you have been there, or are there right now, I want to encourage you to pick it up again! Don’t let the sourdough overwhelm stop you from making the most delicious sourdough loaves again!

Benefits of a Dry Sourdough Starter

• Doesn’t require daily feeds
• A dry starter keeps in the fridge until you want to bake with it again
• It uses less flour and water, which means less waste/discard
• A dry starter is foolproof; there’s no worry about killing it or neglecting it

What Is a Dry Sourdough Starter/ Stiff Sourdough Starter

A dry sourdough starter is a way to feed the lovely yeast and bacteria that make the bread we all know and love.

A dry sourdough starter is a lower water-to-flour ratio, 1:2. Think of it as a playdough consistency rather than runny cake batter.

It is important to know that you can use whichever flour you’d like or are currently using to refresh a dry sourdough starter. I am currently loving the simplicity of einkorn flour from Azure Market.

How To Convert a Wet Sourdough Starter to a Dry Sourdough Starter

If you already have a wet starter that you want to convert to a dry sourdough, try this conversion recipe and watch your baking game come alive again:

Dry Sourdough Starter Ingredients:

• 1 tablespoon (30 g) starter
• 1/3 cup water (50 g)
• 2/3 cup flour (100 g)

Dry-sourdough Starter Instructions:

• In a small bowl, add water to the starter and mix with a fork or wooden spoon until it comes together
• Add flour to the water mixture; Combine until it comes together
• Knead with your hands until it forms a dough ball
• Store in a clean airtight jar with a lid
• Place in the refrigerator

Notes:

Repeat this if necessary a few more times before you bake so your wet starter can get used to the new flour-to-water ratio.

How to Feed A Dry Sourdough Starter

I like to feed/refresh my dry starter the night before I bake.

What I do is take it out of the fridge, refresh it with THIS recipe, and while I am doing that, I make a levain.

But remember: always save at least 10 g of your starter to keep the cultures alive and your bread-making going.

It is so simple, so convenient, and yields the most delicious bread ever!

Check out my video here with step-by-step instructions on how to feed a dry sourdough starter:

The Switch To Einkorn Flour

Recently, I rediscovered the power and simplicity of Einkorn flour. Check out my POST on the health benefits of einkorn flour and how to bake with it.

Einkorn Flour has been my choice of bread to make because it is easy, consistent, delivers SAME-DAY results, forgiving, and adapts to different schedules.

Whenever we eat this bread, our digestion improves dramatically! I can testify that the amount of fiber in these loaves is so helpful for improving BMs, haha!

Needless to say, I am an Einkorn enthusiast!

How to Create A Dry Starter From Scratch

I have not created a dry starter from scratch, but I know it is totally possible. It takes about 6-10 days and lasts a lifetime.

The book Einkorn: Recipes For Nature’s Original Wheat gives step-by-step instructions that are easy to follow.

Click HERE for that recipe and instructions!

Enjoy Your New Baking Game

If I haven’t convinced you already, I highly recommend converting a wet starter into a dry sourdough starter for the sake of ease and to encourage consistent bread.

Enjoy your new way of baking!