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How to back up your starter (so you can never lose it)

Five minutes of work gives you an insurance that lasts for years, no matter what happens to the jar on your counter.

Drying: the long-term backup

  1. Feed your starter and wait until it is active and bubbly.
  2. Spread a thin layer (2–3 mm) on parchment paper.
  3. Let it air-dry completely at room temperature, 1–2 days, until it snaps like a cracker.
  4. Break it into flakes and store them in a labeled airtight jar in the pantry. They keep for a year or more.

Reviving from flakes

  1. Soak 15 g of flakes in 30 g warm water for a few hours until dissolved.
  2. Add 30 g flour, stir and keep it warm.
  3. Feed twice a day. Expect real bubbling within 2–3 days.
  4. Once it doubles reliably, return it to its usual stiff Lievito Madre form and rhythm.
Make sure the layer is completely dry before you break it up. Leftover moisture can lead to mold in the jar.

New to all of this? The Starter Kit takes your starter to the point where it is worth backing up, with a complete plan from first mix to first loaf.

Get the Starter Kit — $16

Frequently asked questions

How long do the dried flakes keep?

Kept dry and airtight, a year or more.

Can I use the flakes directly in dough?

No. The yeast and bacteria first have to wake up again. Soak the flakes, feed them and wait until the starter doubles reliably.

Why bother with a backup?

A starter can be lost to mold, a forgotten jar or a broken one. A few flakes in the pantry mean you never have to start from zero.

Starter in trouble instead? Read how to revive a neglected starter.

The guides teach the basics. The kits take you all the way.

Seven step-by-step modules from first mix to first loaf. The Starter Kit is where the craft begins.

Get the Starter Kit — $16