Dehydrated Sourdough
Starter Directions
Skip the weeks of messy trial and error. Our premium dehydrated sourdough starter wakes up in just a few days, giving you the mature flavor and perfect rise of an established bakery starter right from your own home!
Day-by-Day Revival Schedule
Day 1 (The Wake Up)
Add all 15 grams of your new dehydrated sourdough starter into a clean glass jar. Add 30 grams of lukewarm water. Let it sit for 2 hours until fully dissolved. Stir in 15 grams of flour. Cover loosely and rest at room temperature for 24 hours.
Day 4 (The Routine)
Repeat the Day 3 steps exactly (discard down to 30 grams, feed 30 grams flour and 30 grams water). Cover loosely and rest for 24 hours.
Day 2 (The Boost)
Do not discard anything today. Stir in 30 grams of flour and 30 grams of lukewarm water. Mix until no dry flour remains. Cover loosely and rest for 24 hours. You may see small bubbles start to form.
Day 5 (The Peak Check)
Remove and throw away all but 30 grams of your starter. Add 30 grams of fresh flour and 30 grams of lukewarm water. Stir well and cover loosely. If it doubles in size within 4 to 8 hours, it is fully active and ready to bake. If not, repeat this step daily until it does.
Day 3 (First Maintenance Feed)
You should see some activity. Remove and throw away all but 30 grams of your mixture. Add 30 grams of flour and 30 grams lukewarm water. Stir well, cover loosely, and rest for 24 hours.
Fridge Storage & Maintenance
(When Not Baking Daily)
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To Store: Feed your starter, let it bubble for 1 hour, then seal and store it in the fridge. This reduces maintenance to once a week.
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To Wake Up: Take it out 24 hours before baking. Discard down to 30 grams, then feed it 30 grams each of flour and water at room temperature.
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To Bake: Use the starter once it doubles in volume. If it has been chilled for weeks, it may need two daily feedings to regain full strength.
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To Repeat: Feed your remaining leftover starter equal parts flour and water, then place it back into the fridge until your next bake.