By drying are you referring to freezing it?
Also another question i have is say you needed 2oz starter for a formula would you take out 2 oz starter or would you take out 1 oz starter since it should double in size?
Thanks for the response.
Yes, but first you gotta dry some of it out, then take the powder and freeze it (although freezing is not absolutely required) (when I did mine, I took about a quarter cup and spread it out on a large plate. It took a few hours to dry through, then I put it in a ziploc bag, rolled my rolling pin over it to make fine crumbs and stuck the bag in the freezer.
Yes to either method to prepare for baking:
If your recipe calls for 2 oz. starter, you can take out 1 ounce from your jar of unfed starter and place it in your mixing bowl then feed it with half an ounce of flour and half an ounce of water. Once it doubles, go ahead and make your recipe since you now have 2 oz of fed starter. If it takes a long time to double, you may want to feed it again to make sure it is robust, feed with 1/2 oz of water and flour again, knowing you will have to remove 1 oz of the starter when it does double. (normally I won't discard any starter before that second feeding when I have to feed a second time-but as I said before, my starter is normally ready to go after just one feeding) SOme starters may actually need a 3rd feeding to get up to par, at which point I might toss out at least one ounce and replace with one ounce of starter food (water/flour) just to keep track of what I've got in there.
Or, if your starter has been in the fridge for awhile, and it needs to be fed anyway you should sort of know how long it takes to be ready for baking so take it out in plenty of time for your baking schedule, feed it, let it bulk at room temp, then take out the 2 oz you need for recipe, then feed what remains in your jar and stick it back in the fridge.
I had been feeding with 1 oz increments of water and flour, but reduced that to 1/2 ounces each so my starter won't grow faster than I can use it up.