Instructions
Instructions
What you'll need
Dehydrated Doughdough at home sourdough starter (10/15g is typical)
Unbleached all-purpose or bread flour
Filtered or non-chlorinated water
Clean jar or bowl
Plastic wrap, lid, or a breathable cloth
Spoon or spatula
Kitchen scale (recommended for accuracy)
Step-by-Step Instructions
Day 1: Rehydrating the Starter
Add 15g of dehydrated sourdough starter to a clean jar or bowl
Add 20g of warm (not hot) filtered water (around 30°C/86°F is ideal)
Stir until the starter is dissolved. It's ok if a few bits remain
Mix in 20g of flour. Stir until you have a paste-like consistency.
Cover the jar with a lid
Let it sit at room temperature (21-24°C/70-75°F) for 24 hours.
Day 2: Feeding the Starter
Check for Activity
After 24 hours, the mixture may show small bubbles or a slight tangy smell. If there's no activity, don’t worry—it may need a little longer
To feed the starter:
Remove and discard half of the mixture (about 25g).
Add 25g of water and 25g of flour to the remaining starter. Stir thoroughly.
Cover and let sit at room temperature for another 24 hours.
Day 3-4: Building Activity
Each day, discard half the mixture and feed the remaining starter with equal parts of water and flour (e.g., 25g each).
By now, you should start noticing more bubbles, a rise in volume, and a tangy aroma. These are signs of fermentation.
Adjust Environment if Needed:
If your room is cold, place the jar in a warmer spot (e.g., near a warm appliance or inside an oven with the light on).
Day 4: Ready to Use
Testing Readiness:
A fully active starter should be bubbly, rise consistently after feeding, and have a pleasant tangy smell.
Perform a float test: Drop a small spoonful of starter into a cup of water. If it floats, it’s ready to bake!
Store or Use:
If not using immediately, store the starter in the refrigerator and feed weekly to maintain activity.
Alternatively, store it in at room temperature and feed daily.
To bake, always feed the starter 4-8 hours before using to ensure it's at its peak.
