Thanks for giving our sourdough a new home! Follow these steps to rehydrate and build your starter over 4–5 days.
Supplies Needed
✅ 15 g dried starter (your packet)
✅ Unchlorinated or filtered water
✅ Flour (unbleached all-purpose, bread, whole wheat, or rye)
✅ A clean jar (~500 ml)
✅ Spoon or spatula
✅ Kitchen scale (recommended)
Step 1: Rehydrate (Day 1 – Morning or Evening)
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Add 15 g dried starter to your jar.
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Add 30 g water (2 Tbsp).
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Stir well until the flakes are fully soaked.
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Let sit for 15–30 minutes to soften.
✅ You want a smooth, wet paste before feeding.
Step 2: First Feeding (Still Day 1)
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Add 15 g flour (about 2 Tbsp).
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Stir to mix completely.
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Cover loosely (cloth or jar lid ajar).
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Let rest at room temperature (20–24 °C) for 12–24 hours.
✅ Some bubbles may form, but don’t worry if it’s slow to start.
Step 3: Second Feeding (Day 2)
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Stir your starter. Discard half (about 30 g).
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Add 30 g water + 30 g flour.
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Mix well. Cover loosely and let sit 12–24 hours.
✅ You should begin to see more activity—bubbles, a slight rise, and tangy aroma.
Step 4: Daily Feedings (Days 3–5)
Each day:
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Discard half the starter.
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Feed with 30 g water + 30 g flour.
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Mix thoroughly. Cover loosely and keep at room temperature.
✅ By Day 4 or 5, your starter should double in size within 4–8 hours of feeding.
Ready to Bake
Your starter is ready when:
✔ It doubles in size within 4–8 hours
✔ It's bubbly and airy
✔ It smells pleasantly sour and yeasty
After That: Maintenance
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Room temperature: Feed daily.
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Fridge storage: Feed, let rise for a few hours, then refrigerate. Feed weekly.
Notes
⭐ Use any wheat-based flour.
⭐ Avoid chlorinated water—use filtered or rested tap water.
⭐ Warmer temps = faster growth.