Rehydrate Sourdough Starter!
Essential Supplies
- Dehydrated starter (flakes or powder)
- Filtered or spring water (chlorine in tap water can kill the yeast)
- Unbleached flour (bread flour, all-purpose, or a whole grain like rye)
- Digital kitchen scale (highly recommended for precision)
- Clean glass jar and a rubber band
Step-by-Step Rehydration Process📅 Day 1: Dissolve & Initiate
- Dissolve: Place 5 grams of dried starter flakes into your glass jar. Add 25 grams of lukewarm water (about 80°F/27°C). Stir and let it sit for 1 to 2 hours until the flakes completely soften and dissolve into a milky paste.
- First Feed: Add 20 grams of unbleached flour to the jar. Stir thoroughly until no dry flour remains.
- Rest: Cover the jar loosely with a lid or cloth. Place a rubber band around the jar at the height of the mixture to track growth. Let it sit in a warm spot (70°F–78°F) for 24 hours. Do not panic if you see no activity yet.
📅 Day 2: The Maintenance Feed
- Feed: Do not discard anything today. Add 30 grams of unbleached flour and 30 grams of warm water directly into the jar.
- Rest: Stir well, scrape down the sides, cover loosely, and let it rest for another 24 hours. You may begin to notice a few tiny bubbles forming.
📅 Day 3: Activating the Cycle
- Discard & Feed: You should see a bit more bubbling today. Stir the mixture, discard all but 15 grams of the starter, and throw the rest away. Add 30 grams of flour and 30 grams of water to the remaining 15 grams (a 1:2:2 ratio).
- Observe: Check the jar over the next 12 hours. If it starts rising and bubbling rapidly, it is waking up.
- 📅 Day 4 and Beyond: Strengthening
- Establish Routine: Keep discarding down to a small baseline amount (e.g., 20 grams) and feeding it equal parts flour and water (e.g., 20g starter + 20g flour + 20g water) every 12 to 24 hours.
- Bake Ready: Once the starter consistently doubles or triples in volume within 4 to 8 hours after a feeding, looks highly bubbly, and smells pleasantly tangy, it is fully active and ready to bake bread!
