My grandmother's method of keeping sourdough starter (dry) without a refrigerator!
To keep a dry sourdough starter, follow these steps, as described in video:
Prepare the Starter: Start with an active sourdough starter. Take a portion of your active starter and spread it thinly on a non-stick surface or parchment paper. Allow it to dry completely at room temperature.

Drying Process: Once the starter is spread out thinly, leave it to dry for a few days. The time needed for drying may vary depending on humidity levels and other environmental factors. Ensure it's completely dry before moving to the next step.

Breaking into Pieces: After the starter has dried, break it into small pieces. You can use your hands or a utensil for this. The dried starter should resemble flakes or chips.

Storage: Store the dried starter flakes in an airtight container or a sealed bag. Make sure there's no moisture inside the container to prevent the starter from reactivating.

Sharing and Use: You can now share your dried sourdough starter with friends or keep it for future use. To revive the starter, simply rehydrate it with water and flour according to your usual sourdough feeding routine.
I leave the recipe for the bread here 👇🏼
💦400 ml of water ≈ 1.69 cups
🫧150 g of activated starter ≈ 1.17 cups
🥖500 g of bread flour ≈ 4.17 cups
🍞100 g wholemeal flour ≈ 0.83 cups
🧂15 g of salt ≈ 2.5 teaspoons
🌡️Baking temperature: 230°C ≈ 446°F
⏰Baking time: 50-60 minutes
Good luck and stay with me to follow new ideas and techniques with sourdough starter and not only that!😉