Beginning your sourdough journey has never been easier with our all in one kit. Follow these simple steps, and before you know it you’ll be making delicious sourdough!
Requirements for re-activating your sourdough
Time & Temperature
4-6 days with your home or the proofer set to 78 °F / 25 °C
Equipment
- Precision Scale
- Fermenting Jar
- Spatula
Instructions
A few days before you want to use your starter for baking, revive your dehydrated starter.
Day 1
- In your jar, mix 5 grams of dehydrated sourdough starter with 15 grams of 80 °F water.
- Allow the starter and water to sit for about 2 hours, or until the dried starter dissolves.
- Stir in 15 grams of flour.
- Cover and put in a place it can stay around 72-78 °F overnight, or for 12 – 14 hours.
Day 2
There may not be visible signs of activity at this point. Without discarding any of what is in the jar, stir in 10g of flour and 10g of water.
Return to the 72-78 °F location
Day 3
You may begin to see signs of activity at this point such as small bubbles and a slightly sour aroma.
Without discarding any of what is in the jar, stir in 10g of flour and 10 g of water.
Return to the 72-78 °F location.
Day 4
You should see clear signs of activity at this point. The starter will have risen since the last feeding and you will see bubbles.
Discard all but 15 g of the starter.
To the 15 g of starter add 30 g of water and 30g of flour.
Return to the 72-78 °F location until the next day.
Day 5
Your starter should be very active at this point. It will have doubled in size, be very bubbly, and smell sweet with just a hint of sourness. By Day 5 your starter will be very active. The time it takes to peak will have shortened from the previous days. In our experience, 7 hours after the day 5 AM feeding the starter had just about tripled in size.
In the AM
- Discard all but 15g of the starter.
- Add 30g of water and 30g of flour to the remaining 15g of starter.
- Return to the 72-78°F location.
In the PM
- Check your starter around the 7-hour mark. If it has close to tripled in size, then repeat the same feeding as you did in the AM. If it has not yet peaked, let it go another hour or two before checking again.
- At this point, your starter should be active enough to bake with. (We had great success making a levain from the starter at this point that was used in the dough the next day.)
Day 6
The starter should be fully active at this point and ready to bake with!
