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Feed your starter before drying out and wait until it doubles in size.
Spread the sourdough starter onto a baking sheet lined with parchment paper or a silicone baking mat.
Spread the starter into a very thin layer.
Let your starter air dry for at least 12 hours and up to 48 hours until it’s completely brittle.
Once dry, break it apart into small flakes and store in an airtight container.