How to Rehydrate Dehydrated Sourdough Starter

Put one packet (10g) of dehydrated starter in a clean jar with a lid. Add 3 tbsp of room temp filtered water. Stir with a wooden spoon and let for 1 hour. Add 2 tbsp flour (I use King Arthur bread flour) and stir till there’s no more clumps. Cover loosely and let sit on the counter for 24 hours

After your starter has sat for 24 hours, uncover the lid and add another 2 tbsp of flour and 1 to 1   1/2 tbsp room temp filtered water. (if your area is super hot and humid use cool water). Starter shouldn’t be super runny but not too thick either. You want a batter-like consistency. Stir to combine. Cover with your lid and let sit on counter another 24 hours. Time to think of a name for your starter, if you don’t have one already. It’s tradition!

Today you might see some bubbles that formed. Hurray! Repeat the process of Day 2. Uncover your jar feed with 2 tbsp of flour and 1 to 1   1/2 tbsp filtered water. Stir to combine and scrape down the sides of your jar. Close the lid and let sit another 24 hours. At this point you can place a rubber band around your jar to track how much growth happens during the day. Throughout the day, you might notice your starter growing and getting more bubbly. This is good news. Tomorrow gets more fun (:

Today you might notice your starter might have risen and fallen throughout the last 24 hours, leaving “streaks” on the side of your jar. When it’s “fallen” or “deflated“ it means your starter is hungry. Feed your starter with 1/2 cup flour and 1/4 cup filtered water. Stir to combine (you know the drill by now). Cover with the lid and let sit 24 hours. You should notice it growing a lot today. Adjust your rubber band and if it’s too much transfer to it’s permanent home early.

Your starter is officially ready to transfer to it’s permanent home! (aka: a larger jar) Yay! I love 52 oz mason jars with a locking lid. Transfer your starter into it’s new home. Feed with 1/2 cup flour and 1/4 cup filtered water. By this time it should grow and get active within 4-5 hours (longer if your house is colder). If it’s super strong you can use it for bread, if not, depending upon the temp in your house (starters like it between 70-75 usually) it might need a few more feedings or a warmer spot to get there. At this point, you can keep it on your counter and feed it every 24 hours, or store it in your fridge if you’re not ready to bake with it. When you do feed it, if you haven’t used your active starter to make bread and it’s risen and fallen, make sure you remove half (DISCARD) before feeding with the 1:1:1 ratio (ex. 1 cup starter, 1 cup flour, 1 cup filtered water) or a 1:2:2 ratio (ex. 1 cup starter, 2 cups flour, 2 cups filtered water). Save your discard to make discard recipes like my sourdough discard pancakes, chocolate chip cookies, muffins, etc. you can store your discard in another locking lid jar in the fridge for later, use it to make more starter, or throw it away. Up to you. Congrats! You officially have rehydrated and activated your new starter. Questions? Message me! I’m here to help!