Instructions on how to rehydrate your dehydrated starter

What You’ll Need:

• Mason jar (I usually just use an old jam jar)

• Wooden spoon

• Scales (or measuring cups)

• Flour (ideally a high-protein bread flour)

• Room-temperature water (filtered if possible)

• 10g dehydrated sourdough starter (your packet contains more than this—just in case!)

Instructions:

Day 1:

• Add 10g of dehydrated starter to your jar and pour in 30g of water.

• Stir with a wooden spoon and let it sit for 10 minutes, or until the starter fully dissolves.

• Mix in 20g of flour.

• Leave the jar uncovered at room temperature until the next day.

Note: If the mixture feels too thick, add a small amount of water to reach a batter-like consistency. Within 6–8 hours, you’ll likely see signs of activity—bubbles and some rising, depending on room temperature.

Day 2:

• Check the jar. If a dry crust has formed on top, scoop it out and discard it.

• Feed the starter equal parts flour and water. You can choose the quantities, but 40g flour + 40g water works well.

• Stir well and leave it at room temperature again.

• Leave it uncovered, or simply rest the lid on top without screwing it on.

Day 3:

• By now, your starter should be bubbly, active, and ready to use!

• If it isn’t quite there, just repeat Day 2 for another day or two.

• If you’re ready to bake, give it one last feed before starting your recipe.

• If you’re not baking immediately but the starter is active, pop a lid on the jar and store it in the fridge or a cool place.