Dehydrated Sourdough Starter

Step-by-Step Rehydration

1. Combine Starter & Water:

   In a clean jar, mix a small amount of dried starter (e.g., 5g) with warm, filtered water (around 25g, about 80-100°F/27-38°C).

2. Hydrate:

   Let it sit for 1-3 hours, stirring occasionally, until the flakes dissolve and the mixture is smooth.

3. First Feed:

   Stir in unbleached flour (e.g., 20g) to create a thick paste.

4. Rest:

   Cover loosely and keep in a warm place (76-80°F/24-27°C) for 12-24 hours.

5. Daily Feedings:

   Discard most of the mixture, leaving about 10-20g. Feed with equal parts warm water and flour (e.g., 25g water, 25g flour).

6. Repeat:

   Continue daily feeding until you see consistent bubbles and the starter doubles in size within 5-8 hours after feeding, indicating it's fully active.

Tips for Success

• Warmth:

  A warm environment speeds up activity; an oven with just the light on works well.

• Patience:

  Don't worry if there's no activity the first day; it can take several days.

• Consistency:

  Once active, you can switch to your regular feeding schedule, usually feeding once or twice daily.