SOURDOUGH STARTER REHYDRATION
INSTRUCTIONS
There’s something special about baking your own sourdough—slowing down, working with your hands, and creating something from just a few simple ingredients. Whether it’s your first loaf or the start of a new tradition, we’re so excited to be a small part of your sourdough journey.
🌾 REHYDRATING YOUR SOURDOUGH STARTER
Bringing Your Starter Back to Life
Your dehydrated sourdough starter is full of life—just waiting to be reawakened. Follow these simple steps to bring it back and get baking!
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🧺 What You’ll Need
• 16 oz clean glass jar
• Filtered or bottled spring water (not distilled)
• Unbleached all-purpose or bread flour
• Mixing utensil (no metal)
• Larger jar (for Day 5)
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☀️ Before You Begin
Start in the morning for best results.
Your starter will:
• Bubble and rise in 4–6 hours
• Fall after peak (this is normal)
• Have a slightly sour smell when hungry
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📅 Rehydration Schedule
Day 1
Add starter + 3 tbsp water → wait 1 hour
Add 2 tbsp flour → mix well
Cover loosely → rest 24 hrs
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Day 2
Add 2 tbsp flour + 1–1.5 tbsp water
Mix to thick pancake batter
Rest 24 hrs
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Day 3
Repeat Day 2
Look for bubbles + activity
Rest 24 hrs
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Day 4
Feed:
½ cup flour + ¼ cup water
Adjust consistency if needed
Rest 24 hrs
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Day 5 – Ready to Grow
Move to larger jar if needed
Feed again:
½ cup flour + ¼ cup water
In 4–6 hours it should:
✔ Double in size
✔ Be bubbly and active
👉 Now ready to bake!
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🔁 Starter Maintenance
🏡 Room Temp (Daily Use)
• Feed daily
• Discard down to ¼ full
• Feed 1:1:1 ratio (starter/flour/water)
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❄️ Fridge (Occasional Use)
• Feed every 7–10 days
• Remove + feed before baking
• Feed daily 1–2 days before use
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🍞 Ready to Bake When:
✔ Doubles in size
✔ Full of bubbles
✔ Light tangy smell
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🌟 Give Your Starter a Name!