Dry Start

Before you begin: please read the entirety of Sourdough!

Rehydrating Dry Starter - Day by Day

Please note: after following the instructions for each day, your jar should be placed in a warm environment, between 78 and 85 degrees Fahrenheit. I place mine in my oven (off) with the light on, but there are lots of ways to keep your starter an ideal temperature! 

Also, if your starter mix ever develops a crust at the top, you should mix it in if it is thin, and remove it before mixing if it is thick and hard.

Day 2

1. Add two tablespoons (30g) of flour and 1/4 cup (60g) of water and stir to combine.

2. Mark fill level on jar. You can use an expo marker, rubber band around jar, sticker, etc.

Day 3

1. Discard half of jar contents.

2. Add two tablespoons (30g) of flour and 1/4 cup of water and stir to combine.

3. Mark fill level on jar (ensure previous marking is removed first).

Day 4

1. Discard half of jar contents.

2. Add two tablespoons (30g) of flour, stir to combine. The mixture should be extremely dry.

3. Add one tablespoon (15g) of water, stir to combine. The mixture should be very thick!

4. Mark fill level on jar.

Day 5

1. Stir starter prior to adding ingredients. It should be stringy and full of air- when you stir it, it should collapse in the jar as the air is knocked out of it, because it doubled after the last feeding.

2. Add two tablespoons (30g) of flour, stir to combine.

3. Add one tablespoon (15g) of water, stir to combine.

Congratulations! You now have an active starter, and can enter the maintenance phase.