Reconstituting a Dried Sourdough Starter
Materials required:
• 6-8g freeze-dried sourdough starter
• 1-quart jar with lid
• Water - non-chlorinated
• Kitchen Scale
• Sunrise Flour Mill Flour
The jar we sell weighs about 420g
Activating Your Starter
Leave your starter on your kitchen counter for the entire
activation process. We’re aiming for a temperature between
68°F and 75°F.
Each Day, You Will:
1. Add the corresponding amount of water and flour to
the same jar.
2. Stir into a smooth, thick solution. The starter should have
a pancake batter-like consistency; if it is too thick or thin,
adjust with a little more water or flour.
3. Loosely cover the jar with a lid or breathable cloth
to allow air to circulate and leave on your kitchen
counter.
Day 1:
Add:
2 Tbsp of warm water
1 Tbsp flour
Day 2:
Add:
2 Tbsp of warm water
2 Tbsp flour
Day 3:
Add:
4 Tbsp of warm water
4 Tbsp flour
Day 4:
Add:
125g water
125g flour:
Day 5: Time to bake
Your sourdough starter is ready when it doubles in size in the jar, has visible bubbles on the surface and sides of the jar, and gives off a pleasant, slightly tangy aroma.
If you don’t think your starter is ready, feed it a few more days until it gains more strength.
