So, you’ve grabbed a bag of our dry sourdough starter that needs revival. You’ve arrived at the right place.
You may be asking yourself, what exactly is dry sourdough starter? It’s made by dehydrating a portion of an active, healthy sourdough starter. Why? Because we want to keep those amazing lactic acid bacteria and wild yeasts alive! All it needs is a gentle nudge to wake up and get back in action. Let's get started.
Supplies Needed1 package of Dry Sourdough Starter
Glass Jar or Bowl
Spoon or Small Whisk
Step 1: Hydration Reincarnation
In a clean glass jar, combine 1 package of dry sourdough starter with 2 tablespoons (30g) of filtered room temperature water; stir and let sit for 3 hours.
Step 2: Flour Incorporation
After 3 hours, add ¼ cup (30g) of all-purpose flour and 2 tablespoons (30g) of filtered room temperature water; stir and let sit.
Step 3: Resting Period
Cover the container with plastic wrap and poke a few holes to permit aeration. Place the jar in a safe temperature-controlled place overnight.
Step 4: Daily Regimen
At this point you’re going to have a full jar of active starter. If you keep feeding it it’s going to run out of room, so now it’s time to do the discard.
Don’t worry there are plenty of things you can do with the excess starter so you don’t have to throw it away!
Grab a clean jar and add the following to it:
4 tablespoons (60g) of your starter
1/3 cup (60g) filtered room temperature water
7 tablespoons (60g) Flour
Stir and cover with plastic wrap and poke a few holes to permit aeration. Place the jar in a safe temperature-controlled place overnight.
Repeat these steps over the subsequent 2-3 days. Commit to daily hydration and flour feedings. Look for the bubbles which is proof of the yeast activity restoration.
Step 5: Happy Baking
Your sourdough starter is now revitalized and ready to integrate into your favorite recipes!