Sourdough Starter Rehydration Guide
Follow this simple 3 step method to rehydrate your dried sourdough starter and start baking!
Step 1
Into a glass jar add the dried sourdough starter along with 50g of water, give it a good stir and place in a warm location loosely covered with a lid. 27°C is an ideal temperature and can often be achieved by leaving the jar in your oven with only the light on. Leave this for three hours to rehydrate.
Step 2
Add 35g of the flour of your choice, stir and again loosely cover. Leave this in a warm spot for 24hrs, at the end of this time you may see some bubbles on the top of the starter. You will not see a great deal of activity at this stage, just the beginnings of bubbles.
Step 3
Add another 100g of water and 100g of flour, stir, replace the lid and leave for a further 12hrs. This time the starter will grow and bubble more vigorously.
Step 4
Discard down to 100g of starter and feed with 100g of flour and 100g of water and wait another 8-24hrs.
At this point, your starter is activated and ready to be fed on a normal feeding schedule.
