Why Dehydrated is Best

Higher Concentration of the Microbial Community: A dehydrated starter generally has a higher concentration of microbes per gram compared to a hydrated starter. This is because the water content is removed, leaving behind a denser concentration of the microbial community. When you rehydrate the starter, the microbes become active again and start to multiply, but in its dehydrated form, the concentration per gram is higher.
Longevity and Preservation: Dehydrated starters can be stored for a long time without the need for regular feeding. This allows you to not feel rushed to start feeding your starter immediately when you receive it.
Flexibility: They are easy to transport and share. No need to worry about time or temperature reducing the quality during the delivery of your starter.
Consistency: Dehydrated starters preserve the wild yeast and lactic acid bacteria in a dormant state, ensuring that when rehydrated, they quickly become active and ready for baking.
Insurance Policy: Having an extra dehydrated starter acts as an insurance policy. If something happens to your starter, you can easily rehydrate the dried starter and avoid starting from scratch.