Resource Guide
How to Rehydrate
Dehydrated Sourdough Starter
Learn the simple steps to bring your dehydrated sourdough starter back to life with our easy-to-follow guide.
Step-by-Step Instructions
Rehydrate & Feed
Put one packet (10g) of dehydrated starter in a clean jar with a lid. Add 3 tbsp of room temp filtered water. Stir with a wooden spoon and let sit for 1 hour. Add 2 tbsp flour (I use King Arthur bread flour) and stir till there are no more clumps. Cover loosely and let sit on the counter for 24 hours.
Feed
After your starter has sat for 24 hours, uncover the lid and add another 2 tbsp of flour and 1 to 1.5 tbsp room temp filtered water. (If your area is super hot and humid, use cool water.) Starter should not be super runny but not too thick either. You want a batter-like consistency. Stir to combine. Cover with your lid and let sit on counter another 24 hours. Time to think of a name for your starter, if you do not have one already. It is tradition!
Feed Again
Today you might see some bubbles that formed. Hurray! Repeat the process of Day 2. Uncover your jar, feed with 2 tbsp of flour and 1 to 1.5 tbsp filtered water. Stir to combine and scrape down the sides of your jar. Close the lid and let sit another 24 hours. At this point you can place a rubber band around your jar to track how much growth happens during the day. Throughout the day, you might notice your starter growing and getting more bubbly. This is good news. Tomorrow gets more fun.
Feeding for Growth
Today you might notice your starter has risen and fallen throughout the last 24 hours, leaving "streaks" on the side of your jar. When it has "fallen" or "deflated" it means your starter is hungry. Feed your starter with 1/2 cup flour and 1/4 cup filtered water. Stir to combine (you know the drill by now). Cover with the lid and let sit 24 hours. You should notice it growing a lot today. Adjust your rubber band and if it is too much, transfer to its permanent home early.
Move to a Permanent Home
Your starter is officially ready to transfer to its permanent home (a larger jar). I love 52 oz mason jars with a locking lid. Transfer your starter into its new home. Feed with 1/2 cup flour and 1/4 cup filtered water. By this time it should grow and get active within 4 to 5 hours (longer if your house is colder). If it is super strong you can use it for bread; if not, depending on the temp in your house (starters like it between 70 and 75 usually) it might need a few more feedings or a warmer spot to get there.
After Day 5: Keeping Your Starter Happy
At this point, you can keep it on your counter and feed it every 24 hours, or store it in your fridge if you are not ready to bake with it.
When you do feed it, if you have not used your active starter to make bread and it has risen and fallen, make sure you remove half (discard) before feeding with the 1:1:1 ratio (ex. 1 cup starter, 1 cup flour, 1 cup filtered water) or a 1:2:2 ratio (ex. 1 cup starter, 2 cups flour, 2 cups filtered water).
Save your discard to make discard recipes like sourdough discard pancakes, chocolate chip cookies, muffins, and more. You can store your discard in another locking lid jar in the fridge for later, use it to make more starter, or throw it away. Up to you.
Congrats! You officially have rehydrated and activated your new starter. Questions? Message me! I am here to help!
Easy Sourdough Recipe for Beginners
Once your starter is active and bubbly, try this straightforward recipe for your first loaf.
Ingredients
- 500g Bread Flour
- 350g Filtered Water (room temp)
- 150g Active Sourdough Starter
- 8g Salt
- Rice Flour (for dusting)
Process
Prep Starter
Feed your sourdough starter 8 to 12 hours before you plan to start making the dough, ensuring it is active and bubbly.
Autolyse
In a large mixing bowl, combine bread flour and water. Mix until no dry flour remains. Cover and let this mixture sit for 1 hour to hydrate the flour and develop gluten.
Mix
Add active sourdough starter and salt to the bowl. Mix thoroughly until the starter and salt are evenly distributed. Use your hands to ensure there are no dry spots.
Bulk Ferment
Cover the bowl with a damp towel or plastic wrap. Let the dough rest at room temperature. At 78°F: about 5 hours. At 70°F: about 7 hours. At 65°F: about 9 hours. Perform 4 sets of stretch and folds, spaced 30 minutes apart, during the first 2 hours of bulk fermentation. This helps develop gluten structure.
Pre-shape
After bulk fermentation, gently turn the dough onto a lightly floured surface. Using a bench scraper, shape into a round by pulling the dough towards you to create tension on the surface. Let the dough rest uncovered for 20 minutes.
Final Shape
Lightly flour the top of your dough. Flip it over. Fold the dough into a tight package by folding the bottom up, the sides in, and then rolling it towards you. Place the dough seam-side up in a well-floured banneton or a bowl lined with a floured towel.
Cold Proof
Cover the banneton and refrigerate for 12 to 24 hours. This slow fermentation develops flavor and makes the dough easier to handle.
Bake
Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes before baking. Turn the cold dough onto a piece of parchment paper, seam-side down. Score the top with a razor blade or sharp knife. Carefully place the dough (with parchment) into the hot Dutch oven. Cover and bake for 20 minutes. Reduce oven temperature to 450°F (230°C), remove the lid, and bake for another 25 minutes until golden brown.
Cool
Let bread cool on a wire rack for at least 2 hours before slicing. This is important! The bread is still baking internally as it cools.
Tips
- Dough temp and kitchen temp affect rise times; adjust accordingly.
- Practice shaping for better structure and crumb.
- Cold proofing enhances flavor and texture.
Happy Baking! Embrace the process and enjoy your delicious, homemade sourdough bread.
Ready to taste the real thing?
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