Reconstitute Dehydrated Sourdough Starter
Follow these simple instructions to reconstitute my dehydrated sourdough starter and enjoy a hassle-free starter without the frustration or the fuss! Ready in as little as 5 days!
Materials
- 10g Dehydrated Sourdough Starter 1 Package
- Warm Water Filtered
- All Purpose Flour Preferably Organic
Instructions
Day 1
- In your glass jar, add 10g of dehydrated sourdough starter and 2 Tbsp of warm water. Mix lightly and let stand for 45 minutes.
- Add 1 Tbsp of flour. Mix well. Place lid loosely on container (or you can use cheesecloth here) and let stand overnight.
Day 2
- Stir it up really good. Add 1 Tbsp of flour and 1/2 Tbsp of water.
- You're looking for a semi-thick pancake batter type of consistency, so depending on your flour you may need to add a tiny touch more water here.
- Cover it with a loose lid and place it in a warm spot for it to rise. I like to place mine beside my fridge as the heat from the compressor creates a warm spot at the back of my counter that my starter loves.
- Let it stand overnight. It's ok if it rises and falls.
- Repeat this process every day until you have a full rise (doubles in volume) within 8 hours. Usually, this happens on day 2, however, on rare occasions, this happens on days 3-5.
Day 3
- If you achieved a full rise (doubled in volume) on day 2, then you are ready to add 1/3 cup of flour. Add 4-5 tbsp of warm water, again you are looking for the same semi-thick pancake-batter-like consistency.
- Now you can place your lid loosely on the starter and place it in the fridge until you are ready to make your first loaf. I recommend keeping it in the fridge for at least 2 days so it can ferment and become a much stronger starter.
Day 5
- Bake your bread! You can follow my recipe here - which is a slightly unorthodox method of baking sourdough bread, but it has never failed me yet!