Rehydration & Feeding Instructions
You’ll need:
- Dehydrated starter (10 g)
- Unbleached bread flour
- Spring water at room temperature (about 75–80°F)
- A clean jar and spoon
Step 1: Rehydrate (Day 1)
- Place 10 g of dehydrated starter in a clean jar.
- Add 30 g spring water and stir until the flakes dissolve completely.
- Add 30 g unbleached bread flour and mix until no dry flour remains.
- Cover the jar with something breathable, such as a piece of cloth or wax paper secured with a rubber band. Do not use an airtight lid.
- Let rest at room temperature for 12–24 hours.
Step 2: First feeding (Day 2)
After the rest period, discard half of the mixture (about 30 g).
Add 30 g spring water and 30 g flour to the remaining starter. Stir well, cover with a breathable cover, and rest 12 hours.
Step 3: Continue feedings (Days 3 through 5)
Feed twice daily (morning and evening) using a 1:1:1 ratio (equal parts starter, water, and flour by weight).
Keep the starter in a warm spot (ideally 75–78°F).
Track your starter’s growth by marking the jar with a dry erase marker or placing a rubber band at the top of the mixture after feeding.
When is it ready?
Your starter is ready for baking when it:
- Doubles in size within 4–6 hours after feeding
- Has a pleasant, slightly tangy aroma
- Shows plenty of bubbles throughout
- Passes the float test: take a teaspoon of starter and gently drop it into a cup of water—if it floats, it’s airy and ready to use
This usually takes 3–5 days after rehydration, depending on temperature and feeding consistency.
Tips for success
- Use a kitchen scale for accuracy—sourdough thrives on precision
- Warmer temperatures will speed up activation, cooler temperatures will slow it down
- If your starter looks sluggish, give it a few extra feedings at warm room temperature
- Never feed less than equal parts water and flour to your starter—it needs enough food to stay healthy
- Store at room temperature for daily baking or in the fridge for weekly feedings