How to Revive Dehydrated Sourdough Starter
We’re gonna over the steps to revive your dehydrated sourdough starter. It’ll take about 5 days till its completely active and then you can start baking!
Equipment-
Glass Jars- I use these Weck Jars
Scale- Having a scale for baking makes your measurements more actuate. This is the one I use.
Dried Sourdough starter- I sell mine linked here.
Flour- I use Trader Joes Organic All Purpose Flour! I swear their flour is amazing. I’ve also used King Arthur organic Bread Flour which is good too. But Trader Joes is $5 a bag and King Arthur is $10.
Day One- Morning
Zero out your scale and pour 5 grams of finely crumbled dehydrated sourdough starter into your jar. Next add 25 grams of filtered water and make sure the dehydrated sourdough starter is fully covered with water. Let it sit for about and hour to help the sourdough starter absorb the water before we add flour.
After and hour add 20 grams of unbleached all purpose flour or bread flour. ( I use Trader Joes organic All Purpose Flour.) Use a specula to mix everything together. Cover with a loose lid and keep it in a warm spot in your kitchen for 24 hours.
Day Two- morning
You might not notice much is happening but don’t worry, in just a day or two it’ll be really active. It should look smooth with hardly any bubbles.
Add 5 more grams of dehydrated sourdough starter to your jar. Add 20 grams of water and 20 grams of unbleached flour. Mix with your spatula really well and then cover with a loose lid or tea towel. Store again in a warm area of your kitchen for another 24 hours.
Day Three- Morning
You may notice a few bubbles but not to many. Feed your starter 20 grams of unbleached flour and 20 grams filtered water. Mix with a spatula and cover with a loose lid or tea towel. Store again in a warm area of your kitchen for 24 hours.
Day Four- Morning
You should notice a few more bubbles! We are gonna feed it 30 grams unbleached flour and 30 grams filtered water this time. Mix well with your spatula, cover with a loose lid and store in a warm area for 24 hours. You should start to notice your starter slowly rising at this stage.
Day Five- Morning
The photos above are from the morning of day five before I fed it. You are going to notice a lot more activity in your starter! By now it should be rising and becoming bubbly! This time we are going to discard half of our starter (you can save the discard use it in other recipes) and feed 40 grams filtered water and 40 grams unbleached flour. Cover with a loose lid and store in a warm area of your kitchen.
Day Six- Morning
You should be noticing your starter rising and a lot more bubbles. We are going to discard half and feed 50 grams of filtered water and 50 grams un bleached flour.
Once your starter reaches peak activity-
Once you notice your starter has reached its peak activity you will continue to discard half of your starter every day and feed 50 grams filtered water and 50 grams unbleached flour. If you want a break from feeding your starter everyday you can store it in the fridge and feed once a week. I would wait to store it in the fridge till you notice its reached its peak activity level.
If you really want to wake your starter up and make it really active, I highly recommend using rye flour after day five of feedings.
Sourdough Bread Beginner’s Guide
If you’re looking for the perfect sourdough bread recipe to start your sourdough baking journey, look no further! This recipe is simple and easy to follow! I’ve made 100’s of loaves with this recipe and they turn out amazing everytime!
Rehydrating your sourdough starter
- 10 grams Dehydrated Sourdough starter
Day One- Morning:
Zero out your scale and pour 5 grams of finely crumbled dehydrated sourdough starter into your jar. Next add 25 grams of filtered water and make sure the dehydrated sourdough starter is fully covered with water. Let it sit for about and hour to help the sourdough starter absorb the water before we add flour.
After an hour add 20 grams of unbleached all purpose flour or bread flour. ( I use Trader Joes organic All Purpose Flour.) Use a specula to mix everything together. Cover with a loose lid and keep it in a warm spot in your kitchen for 24 hours.
Day Two- Morning:
You might not notice much is happening but don’t worry, in just a day or two it’ll be really active. It should look smooth with hardly any bubbles.
Add 5 more grams of dehydrated sourdough starter to your jar. Add 20 grams of water and 20 grams of unbleached flour. Mix with your spatula really well and then cover with a loose lid or tea towel. Store again in a warm area of your kitchen for another 24 hours.
Day Three- Morning:
You may notice a few bubbles but not to many. Feed your starter 20 grams of unbleached flour and 20 grams filtered water. Mix with a spatula and cover with a loose lid or tea towel. Store again in a warm area of your kitchen for 24 hours.
Day Four- Morning:
You should notice a few more bubbles! We are gonna feed it 30 grams unbleached flour and 30 grams filtered water this time. Mix well with your spatula, cover with a loose lid and store in a warm area for 24 hours. You should start to notice your starter slowly rising at this stage.
Day Five- Morning:
You are going to notice a lot more activity in your starter! This time we are going to discard half and feed 40 grams filtered water and 40 grams unbleached flour. Cover with a loose lid and store in a warm area of your kitchen.
Day Six- Morning:
You should be noticing your starter rising and a lot more bubbles. We are going to discard half and feed 50 grams of filtered water and 50 grams un bleached flour.
Once you notice your starter has reached its peak activity you will continue to discard half of your starter every day and feed 50 grams filtered water and 50 grams unbleached flour. You'll be ready to bake when your starter doubles in size and has become very bubbly. Once that happens you are ready to bake.
When you are ready to bake you will discard half your starter and feed 50 grams filtered water and 50 grams unbleached flour and wait for it to double in size and become bubbly. It usually takes about 4-5 hours. When I bake, I feed my starter first thing in the morning around 6 or 7 am.
If you want a break from feeding your starter everyday you can store it in the fridge and feed once a week. I would wait to store it in the fridge till you notice its reached its peak activity level.
If you are needing a sourdough loaf recipe check out my last blog for the recipe!:)
