How to Revive a Dried Sourdough Starter
This post will teach you how to revive a dried sourdough starter
Equipment
- 1 Wooden Spatula (my preference)
- 1 mason jar (or any clean glass jar)
- 1 rubberband (I save my produce rubberbands for this)
Materials
- 10 grams of dried sourdough starter about 2 teaspoons
- 100 grams of warm water 25 grams per feeding, you may need more
- 75 grams of flour 25 grams per feeding, you may need more
Instructions
Rehydration
- Place the small pieces of dried starter into a clean jar.10 grams of dried sourdough starter
- Add warm water (about 25 grams) and let it sit for 12-24 hours in a warm location to soften.
- Stir occasionally to help dissolve the dried starter. This is an easy way to ensure even hydration.
First Feeding
- Add equal parts (by weight) of flour and filtered water (25 grams each) to the mixture. You will not discard this round.
- Mix well and cover loosely with a lid or cloth.
- Store in a warm place (75-80°F is ideal) for 24 hours.
Second Feeding
- After 12-24 hours, add 25 grams of the starter, along with equal parts of fresh flour and warm water (25 grams each or a 1:1:1 ratio). Discard the rest of the starter (save it!)
- Stir well and mark the level with a rubber band.
Continue Feeding
- Feed every 12-24 hours for the next 2-4 days.
- Look for the starter to double in size within 4-6 hours after a feeding.
- If it takes a long time to rise, move it to a warmer temperature.
- By the next day, your starter should show strong bubbling and a pleasantly sour smell.