It may be against the law to transport live organism across boarders.

Check it out first.

dcarch

Critters, among them insects for educational purposes, may require a permit and/or inspection. States have list of insects they regulate, etc.

I received my original starter from a mail-order site in Vermont which sells baking supplies No evidence of any inspection or permit.

1. King Arthur Flour sells starter, but it's a powder, not liquid and you rehydrate it.

2. You can get FREE starter (dried powder): Carl's 1847 Oregon Train Sourdough Starter (just send a SASE): http://carlsfriends.net/source.html

3. Dry your starter and rehydrate it.
http://breadtopia.com/drying-sourdough-starter-for-long-term-storage/

-Grainlady

I really doubt Homeland Security will let him take it with him in the passenger compartment (if this is a flight originating in the US).

Can be frozen, right? If so I'd freeze it, package it with ice gel packs and put it in my checked baggage.

KA also sells fresh starter. Please see the link below.

It's been a long time since I worked with starter so I forgot about freezing it. I'll try drying some. (That is, if he's interested. I do know he makes his family's bread.)

And thanks for the link for Carl's Oregon starter.

I've been lurking here for quite a while and I just knew you folks would have some good suggestions.

Here is a link that might be useful: fresh starter

One of our members talked about painting the starter on parchment paper to dry it, then crumpling the paper to remove it.

I imagine you could also feed it up with a lot of (measured) flour (no water) to make it into a thick dough consistency. Then put it in a storage container inside a ziplock, so it has room to burp and containment if it blows the lid. Add the appropriate amount of water for the flour added at the destination. 12 hrs. later, section off an amount and feed as usual, and once it doubles reliably within 8-12 hrs, store in the fridge as usual. I haven't tried this, but it should work unless the general environment (and radiation) of the plane kills it. Use the excess for pancakes, waffles or biscuits, or feed up and give away.

It would be easier to transport as a dry flaky powder, I spread the fed and risen starter very thinly on plastic wrap laid on a flat-style paper plate and leave it to dry in an isolated place where kids and pets can't get to it. This drying time may take more time than you have now before his trip, but you could try it for the future.

Would the dry in little packets get through security easier in checked baggage? I'd hate to have to explain that powder though. Maybe you can try a pouch of active liquid starter this trip and then dry some for him and send it in the mail. We know little flat packs of dry starter will get there through the USPS.

Teresa

A friend of mine on a bread baking group mentioned that she had checked into this just recently. I emailed her and this is her response.

Yes you can take 3 ounces - the TSA (Transportation Security Administration). said it should be no problem but they suggested call the TSA at the airport you are departing from. Carry it on don't check it. She can also dehydrate it. Tonio has done it, he knows how to do that

Hope this helps.