How to Rehydrate Dehydrated Sourdough Starter

Directions

1. Day One- Morning: Combine 5 grams dried sourdough starter in a small glass jar. Add 25 grams filtered water. Stir until the dry starter is completely submerged in the water. Cover with a lid and allow mixture to sit for one hour at room temperature.
2. After an hour, add 20 grams bread flour and stir with your dough whisk until thoroughly combined. Note: This first feeding will have slightly more water than flour- this allows for increased activity for yeast and bacteria. Cover with a lid and store at room temperature for 24 hours.
3. Day Two- Morning: Combine 10 grams starter mixture (discard the remaining mixture), 25 grams bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a dough whisk until thoroughly combined. Cover with a lid and store at room temperature for 24 hours.
4. Day Three- Morning: Combine 10 grams starter mixture (discard the remaining mixture), 25 grams bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a dough whisk until thoroughly combined. Cover with a lid and store at room temperature for 24 hours.
5. Day Four- Morning: Combine 10 grams starter mixture, 25 grams bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a dough whisk until thoroughly combined. Cover with a lid and store at room temperature – check back in about 12 hours time.
6. Day Four- Evening: You should now notice many small bubbles on the surface and sides, and the starter should shown signs that it is slowly rising. Continue storing at room temperature.
7. Day Five- Morning: At this point, the mixture should have nearly doubled in volume and there will be small and big bubbles throughout the mixture. If everything remains on track, you can get back to baking sourdough bread again tomorrow. Combine 50 grams starter mixture, 50 grams bread flour, and 50 grams room temperature filtered water in a glass jar. Mix with a dough whisk until thoroughly combined. Cover with a lid and store at room temperature.
8. Day Six- Morning: Once the starter has reached peak activity, start regular feedings. The typical feeding amount is 113g starter, 113g bread flour and 113g room temperature filtered water. Mix with a dough whisk until thoroughly combined. At this point you can choose whether you would like to continue with your starter at room temperature with daily feedings, or move your starter to the refrigerator with at least once a week feedings. NOTE: Should you choose to move your starter to the refrigerator, you will need to feed your starter and wait at least 2 hours, at minimum, for it to at least double in size before placing in the fridge. This is because the yeast will not be active in a cold environment, so it needs to stay warm for the first couple of hours after feeding until it is fully active.