How to Reactivate a Dehydrated Sourdough Starter

Are you ready to embark on a little kitchen science experiment? Today, I’m going to guide you through the process of reactivating a dehydrated sourdough starter. Whether you’re a seasoned baker or a new to sourdough, this step-by-step guide will have your starter bubbling and ready for action in no time! 

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What You’ll Need:

• Dehydrated sourdough starter (Hopefully you got this from me) 😊

• Unbleached all-purpose flour (or whole wheat flour

• Filtered water

• A glass jar or bowl

• A spoon or spatula

• A breathable cover (like a coffee filter or cheesecloth) and a rubber band

Step-by-Step Guide:

Step 1: Measure and Mix

Start by measuring about 20g of your dehydrated sourdough starter. Place it into your glass jar or bowl. Add 50g of filtered water and stir until the starter is mostly dissolved. It’s okay if there are a few small clumps left. 

Step 2: First Feeding

Now add 50g of unbleached all-purpose flour (or whole wheat flour) to the hydrated starter and stir well to combine. The mixture should have a thick, pancake-batter-like consistency.

Step 3: Let It Sit

Cover the jar with your breathable cover. Place it in a warm, draft-free area of your kitchen (ideally around 70-75°F). Let it sit for 12-24 hours. During this time, you should start to see some bubbles forming, indicating that the wild yeast and bacteria are waking up and getting to work.

Step 4: Regular Feedings

Now it’s time to get into a regular feeding routine. Every 12 hours, you’ll discard half of the mixture (yes, discard half – this prevents overgrowth and ensures a healthy starter). To the remaining starter, add 50g of flour and 50g of filtered water. Stir well and cover again.

Step 5: Watch and Wait

After about a week of regular feedings, your starter should be fully reactivated and ready for baking! It should double in size within 4-6 hours of feeding, and have a lively, bubbly appearance. Now you’re ready to bake your favorite sourdough recipes!

Step 6: Ready to Use

Follow below for some tips

Tips and Tricks:

• Temperature Matters: Sourdough starter thrives in a warm environment. If your kitchen is too cool, you can place the jar in a warm spot like the top of the fridge or inside an oven with the light on (just don’t forget it’s in there!).

• Consistency is Key: Be consistent with your feedings. Set a reminder if needed to help you stay on track.

• Hydration Level: If your starter seems too thick or too runny, adjust the amount of water slightly. You’re aiming for a thick, pancake-batter-like consistency.

• Patience is a Virtue: Reactivating a starter can take a few days to a week. Be patient and keep nurturing your starter with regular feedings.

Reactivating a dehydrated sourdough starter is a rewarding process that brings a little bit of kitchen magic into your home. Once your starter is up and running, you’ll be able to bake delicious, tangy sourdough bread, pancakes, waffles, and so much more.

Happy baking! 🍞✨