How to Rehydrate Your Sourdough Starter

If you've received a dried sourdough starter—welcome to the world of wild fermentation! Here's a simple step-by-step guide to bring your starter back to life and get it ready for baking.

IMPORTANT UPDATE- If you received a Sourdough Starter from me at the 18/5 Redcliffe Market (My first ever market) Please save this information there as there may be an issue coming up with the QR code (technical difficulties I am trying to fix ASAP.) But just incase, save this info and URL. https://www.fromscratchwitheva.com/blog/how-to-rehydrate-your-sourdough-starter

What You’ll Need:

• Dried sourdough starter (approx. 5g)

• Filtered or dechlorinated water (room temperature)

• Unbleached all-purpose or bread flour

• A clean glass jar or container

• A spoon or spatula

• A kitchen scale (recommended for accuracy)

• A breathable cover (cloth, paper towel, or loose lid)

Day 1:

1. Place 5g of dried starter into a clean jar.

2. Add 25g of filtered water and stir well to dissolve the starter.

3. Let it sit for about 1 hour to fully soften.

4. Add 25g of flour and mix thoroughly.

5. Always scrape down the sides of the jar to keep things tidy and prevent any dry bits from developing mold

6. Cover loosely and let it sit at room temperature (ideally 21–25°C / 70–77°F) for 24 hours.

Day 2:

1. Check for any bubbles or mild activity—it’s okay if there’s not much yet!

2. Add 25g water and 25g flour to the jar. Stir well.

3. Cover and leave at room temperature for another 24 hours.

Day 3:

1. Discard about half the starter (to prevent overflow and keep acidity balanced).

2. Add 50g water and 50g flour to the remaining starter. Mix well.

3. Cover and leave for another 24 hours.

Days 4–7: Build Strength

1. Continue feeding once every 24 hours:

   • Discard all but 50g of starter. (add 50g starter to a new jar)

   • Feed with 50g water and 50g flour.

2. Within a few days, you should see more bubbles, rise, and a pleasant tangy smell.

3. By day 6 or 7, your starter should double in size within 4–6 hours after a feeding. That means it’s ready to bake with!

Tips for Success:

• Use filtered or dechlorinated water to avoid killing the wild yeast.

• Keep your starter somewhere warm but not hot—avoid direct sunlight or cold areas.

• It should smell yeasty, tangy, or like yogurt.

• Don’t worry if it seems sluggish early on—patience is key!

• Scrape down the sides of the jar to keep things tidy and prevent any dry bits from developing mold.

  Loosely cover the jar with a lid or cloth—your starter needs to breathe, but you want to keep dust and pests out.

Once Active:

You can now use your sourdough starter for baking! If you're not baking daily, store it in the fridge and feed it once a week. Before baking, feed it and let it peak at room temperature.

More Useful Info Here

https://www.fromscratchwitheva.com/blog/how-to-care-for-your-sourdough-starter

Sourdough Guide Launching 24/5