Instructions on how to rehydrate your dehydrated starter

What You’ll Need:

• Mason jar

• Wooden spoon

• Scales

• Dehydrated sourdough starter

• Unbleached flour (white, ideally bread flour with high protein content and organic if possible). I personally like this one: Farmers Mill Pioneer Spray-Free Flour.

• Room-temperature water (filtered or distilled).

The dehydrated sourdough starter I provide includes 15g (a little extra, just in case), but these instructions are based on using 10g.

We also have a walkthrough video at the bottom of this page.

Instructions:

Day 1:

1. Add 10g of dehydrated starter to a mason jar (I like using one around 500ml or a cleaned pasta sauce 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. 

2. Mix in 20g of flour using your wooden spoon. Leave the jar uncovered at room temperature until the next day.

3. If the mixture feels too thick, add a small amount of water to reach a batter-like consistency.

4. Within 6–8 hours, you’ll likely see signs of activity—bubbles and some rising, depending on room temperature.

Day 2:

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

2. Feed the starter equal parts flour and water. You can adjust the quantities to suit your needs, but like to use around 40g of flour and 40g of water. Stir well with a wooden spoon. 

3. Leave it uncovered at room temperature until the next day. I like to sit the lid on top unscrewed. 

Day 3:

1. By this point, the starter is typically ready to use! It should be bubbly and active. If it’s not, repeat day two. 

2. If you’re ready to bake, feed it one last time and get started.

3. If you’re not baking right away but the starter is thriving, you can place a lid on the jar and store it in the fridge/or cool place until you’re ready to use it.