SmokinSoon showed me how to take the Bread starter and de-hydrate it and
later re-hydrate it after it is shipped to a new Home.
I don't have a variable temp dehydrator, but I do have a Big smoker with a
PID and a draft Fan.
Took off the smoke gen so I could get a good draft.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Polish%20Leggs%20Snack%20Stixs/SDC12255.jpg)
Set the PID to 95* and turned on the draft fan.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Polish%20Leggs%20Snack%20Stixs/SDC12256.jpg)
Put in 8 trays of spread out starter, 1/2 cup on each tray.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Polish%20Leggs%20Snack%20Stixs/SDC12257.jpg)
Bread starter potato chips. ;D
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Polish%20Leggs%20Snack%20Stixs/SDC12258.jpg)
Took about 24 hrs to dry out 4 cups.
I don't know squat about bread starters, but I take it that depriving it of water didn't kill whatever is 'alive' in a starter?
Quote from: SoCalBuilder on February 21, 2011, 11:42:06 AM
I don't know squat about bread starters, but I take it that depriving it of water didn't kill whatever is 'alive' in a starter?
Nope, it puts it in a suspended state.
Once you add back the water and a feeding to it, it starts growing again.
The key to it is keeping it under 105* while dehydrating it.
Heat kills yeast. The cold retards the growth but doesn't kill it.
SWEET!
It took 24 hr to do 3 cups in my dehydrator also, had 2 temp probes inside and the temp never got above 98 F
Any smoke flavor or smell stick to the starter?
Quote from: OU812 on February 21, 2011, 12:50:23 PM
SWEET!
It took 24 hr to do 3 cups in my dehydrator also, had 2 temp probes inside and the temp never got above 98 F
Any smoke flavor or smell stick to the starter?
Letting it air out right now and just added 4 more cups (8) trays back to the
mega de-hydrator for another round. Had 12 cups of starter in the fridge.