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
Notes: When you receive your freeze-dried starter, it is important to begin activating and growing your sourdough starter as soon as possible. Find a warm spot in your kitchen for the entire activation process (about 70F-75F).
The jar we sell weighs about 420g
Day 1:
Place dried sourdough starter into a clean quart jar.
Add:
2 Tbsp of lukewarm water (80-90F): Stir into a smooth thick solution.
1 Tbsp flour: Stir into a smooth thick solution – it should look like pancake batter.
Day 2:
Add:
2 Tbsp of lukewarm water (80-90F): Stir into a smooth thick solution.
2 Tbsp flour: Stir into a smooth thick solution – it should look like pancake batter but with a few bubbles.
Day 3:
Add:
4 Tbsp (approx. 60 g) of lukewarm water (80-90F): Stir into a smooth thick solution.
4 Tbsp (approx. 60 g) flour: Stir into a smooth thick solution – it should look like pancake batter but with a few bubbles.
Day 4: (from here on we switch to gram measurements)
Add:
125 g water
125 g flour: Stir into a thick smooth solution- looking alive expanding and bubbling.
Day 5:
Time to bake! See Basic Sourdough Bread Recipe. You will use 250g of this active starter in your recipe.
What to do with the remaining starter after baking:
Add:
125 g water
125 g flour: Stir into a thick smooth solution & place into the refrigerator.
