How to Reactivate Dried Sourdough Starter
Follow these simple steps to bring your dried sourdough starter back to life! In a few days, you’ll have a bubbly, active starter ready for baking delicious sourdough bread.
Ingredients
- Dried sourdough chips
- Filtered water
Instructions
- Rehydrate the Starter
In a clean jar, combine 10 grams dried starter with 20 grams lukewarm water. Stir gently until the starter dissolves in the water.
Let this mixture sit uncovered at room temperature for 2-4 hours. - First Feeding
After 2-4 hours, add 10 grams flour and 10 grams water to the rehydrated starter. Mix until smooth.
Cover loosely with plastic wrap or a cloth, and let it sit at room temperature for 12-24 hours. - Daily Feeding with Discard (Days 2-4)
Each day, discard about half of the starter mixture (roughly 20 grams) before feeding.
Feed the remaining starter with 20 grams flour and 20 grams water. Stir thoroughly, cover loosely, and let it sit at room temperature.
Discarding daily keeps the starter from growing too large and helps concentrate the wild yeasts and bacteria. - Look for Signs of Activity
Once the starter is bubbly, has a pleasant aroma, and doubles in size within 4-6 hours after feeding, it’s fully active and ready to use!
If it needs more time, continue daily feedings (with discards) until it shows these signs of activity. - Tips for Success:
Keep Warm: For best results, keep the starter in a warm spot (70-75°F).
Be Patient: It may take a few days for the starter to fully activate. Just keep feeding and discarding daily until it’s bubbly and active.
Regular Feeding: Once active, feed it daily if kept at room temperature, or store it in the fridge and feed weekly if baking less frequently.
Your starter is now ready to use in all your sourdough recipes—happy baking!
Notes
When to Stop Discarding
Once your starter is active and established (bubbly and doubling after feedings), you can stop discarding daily unless you’re reducing the quantity. From then on, you’ll only need to discard if you’re storing it for longer periods or maintaining a manageable amount. Switching to Regular Feedings
Once activated, keep your starter at room temperature and feed it daily, or store it in the fridge if baking less frequently. Feed your refrigerated starter weekly to keep it healthy and ready to use. What to Do with Discarded Starter (and Why Not to Use It Yet)
Why Discard Starter During Activation?
During the first few days of rehydrating and feeding your dried starter, you’ll need to discard a portion of it daily. This might feel wasteful, but it’s an important step! Early in the process, the starter is still developing the balance of wild yeasts and lactic acid bacteria that make it bubbly, tangy, and effective for baking. At this stage, the starter is not yet strong or stable enough to add flavor, leavening, or fermentation benefits to recipes. Think of these early days as “training” for your starter—it needs time to build up strength! When Can You Start Using Discard?
Once your starter is fully active (bubbly, doubling in size, and smelling pleasantly sour) after regular feedings, you can begin using the discarded portions in recipes. Typically, this is after about 5-7 days, depending on temperature and environment.
Once your starter is active and established (bubbly and doubling after feedings), you can stop discarding daily unless you’re reducing the quantity. From then on, you’ll only need to discard if you’re storing it for longer periods or maintaining a manageable amount. Switching to Regular Feedings
Once activated, keep your starter at room temperature and feed it daily, or store it in the fridge if baking less frequently. Feed your refrigerated starter weekly to keep it healthy and ready to use. What to Do with Discarded Starter (and Why Not to Use It Yet)
Why Discard Starter During Activation?
During the first few days of rehydrating and feeding your dried starter, you’ll need to discard a portion of it daily. This might feel wasteful, but it’s an important step! Early in the process, the starter is still developing the balance of wild yeasts and lactic acid bacteria that make it bubbly, tangy, and effective for baking. At this stage, the starter is not yet strong or stable enough to add flavor, leavening, or fermentation benefits to recipes. Think of these early days as “training” for your starter—it needs time to build up strength! When Can You Start Using Discard?
Once your starter is fully active (bubbly, doubling in size, and smelling pleasantly sour) after regular feedings, you can begin using the discarded portions in recipes. Typically, this is after about 5-7 days, depending on temperature and environment.