You are reading a single comment by @lynx and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
@lynx
Reading up on the transportation of sour dough starter, I have found that it is dried. So feeding the starter in to a new jar and then letting it work for a few hours, then spreading the starter on parchment to dry.
Will try this over the next few days and even photograph the process. See what happens.