How to Rehydrate Your Dehydrated Sourdough Starter
Thank you for picking up some of my dehydrated sourdough starter. Bringing it back to life is simple, but it does take a little patience. Follow these steps and you will have an active, bubbly starter ready for baking in about five days.
Day 1
Start by adding all of the dried starter to a clean jar. Pour in 30 g of filtered water and stir well so the flakes begin to absorb the water. Let it sit for at least an hour. After that, add 30 g of unbleached AP or bread flour and mix until everything is fully combined. The consistency should be similar to thick pancake batter.
Cover the jar loosely. I usually use a mason jar with the lid screwed on but not too tight. Let it sit at room temperature for 24 hours. If your house is cold, placing the jar in the microwave with just the light on works well and provides a little extra warmth.
Alternatively, you could place it in the oven with the light on, just try to remember to not bake your starter. (Like I have..)
Day 2
On the second day, discard half of the starter into the trash. This may feel wasteful, but it keeps your starter healthy and active. Feed the remaining starter with 30 g of water and 30 g of flour, mixing until smooth. Cover loosely again and let it sit at room temperature for another 24 hours.
Days 3, 4, and 5
Continue the routine of discarding half and feeding daily. Each day your starter should bubble more and begin to grow. You are looking for it to double in size within 4 to 6 hours and develop a pleasantly tangy aroma. Keep the consistency similar to pancake batter when you feed.
By the fifth day, your starter should be strong and active. It is now ready to bake with or can be stored in the fridge for weekly feedings.
Helpful Tips
Room temperature around 68 to 75 degrees works best. If your starter seems slow, keep feeding it. With patience, it will always come back.
Instead of throwing your discard away, you can save it in a separate jar in the fridge. Discard can be used to make pancakes, crackers, or other recipes.
When you see recipes mention ratios like 1:1:1 or 1:3:3, they are talking about starter : water : flour by weight.
1:1:1 means equal parts starter, water, and flour. This creates a fairly strong and active starter that ferments quickly. It is good if you plan to bake soon after feeding.
1:3:3 means 1 part starter to 3 parts water and 3 parts flour. This is a lower inoculation ratio and produces a milder, slower-fermenting starter. It is useful if you want to extend the time between feedings or build up a larger amount of starter.
In general:
Higher ratios of starter (more starter relative to flour and water) will make your starter grow faster and become more tangy.
Lower ratios of starter (less starter relative to flour and water) slow fermentation and produce a milder flavor.
Understanding these ratios helps you adjust your starter to your schedule and the flavor you want in your bread. I typically feed mine 1:3:3 or 1:10:10 because that works with my schedule. You can absolutely use this approach even with a small bread recipe. For example, say your recipe calls for 200 g active starter, you could:
Start with 18 g of mature starter.
Add 180 g water and 180 g flour, and mix until smooth.
Let it sit at room temperature until bubbly and active. It takes longer which is why I do this feed overnight.
This way, you never waste starter and you can scale up a small amount into what you need for baking, all while keeping the flavor nice and balanced.
Sourdough is alive and unique to every kitchen. What works for me may look different in your home, so please reach out if you need guidance. You can contact me on Instagram or TikTok @justkneady, by email at info@justkneady, or through my store at www.hotplate.com/justkneady. If you follow these steps and are still having trouble, I can replace your starter or offer a full refund.
Simple Bread Recipe
Ingredients:
400 g unbleached bread flour
240 g filtered water
200 g active starter
10 g salt
Instructions:
Mix starter and water in a bowl until dissolved. Add flour and salt, and stir until fully combined. There shoud be no dry bits. I do not agree with recipes that say “mix until shaggy” you want to start developing gluten early, so NO dry bits.
Stretch and fold: Let the dough rest and hydrate for 30 minutes, then gently stretch one side of the dough and fold it over itself. Turn the bowl and repeat on all four sides. Repeat this process 2–3 times over the first 1–2 hours.
Bulk ferment: Cover the dough and let it rise at room temperature for 3–4 hours. You are looking for the dough to rise by ~50-75%, feel airy, and be able to pull away from the bowl cleanly without sticking.
Shape: Gently turn the dough onto a lightly floured surface. Shape it into a loaf or boule by folding the edges under and creating tension on the surface of the dough. Try not to degass or overly stretch it, keep the shape simple.
Cold proof: Transfer the dough to a bowl with a lightly floured tea towel underneath or a lightly floured proofing basket. Cover and place it in the fridge for 8–12 hours or overnight. This develops flavor and makes shaping easier. I always do overnight.
Preheat Dutch oven: About 30 minutes before baking, place your Dutch oven with the lid in your oven and preheat to 450°F This ensures a hot, even environment that helps your bread rise and form a nice crust. The lid will also capture steam, which bread needs to have a good oven spring.
Score the dough: Remove the dough from the fridge. Using a sharp knife or lame, make one slash down the middle, this will be your expansion score. This will allow the bread to expand even more.
Bake: Carefully remove the hot Dutch oven from the oven. Place the dough inside, preferably using parchment paper to prevent sticking and easy removal, cover, and bake for 30 minutes. Then remove the lid and bake another 20 minutes until golden and hollow-sounding when tapped.
Cool: Remove the bread from the Dutch oven and let it cool completely (minimum one hour!!!!) before slicing to allow the crumb to set.
Enjoy your sourdough and remember to keep feeding your starter regularly. With proper care, it can last for years.