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Awakening Your Dehydrated Sourdough Starter: A Complete Guide to Rehydration and Usage


I've been making sourdough for a while now. Every now and then when life gets busy I drop the ball with it. However, since keeping dehydrated sourdough starter in the cupboard, I've been able to get it going again super quickly. This process can seem daunting, but I promise it’s easier than you might think!

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What is a dehydrated sourdough starter?

It’s simply a dried form of active starter that can be stored pretty much indefinitely.


Why use dehydrated starter?

It's easy, it's quicker than creating your own starter from scratch and it's good for long-term storage so you can start when you are ready.


The Process:


Preparing for Rehydration


  • Gather Your Supplies

You’ll need water, flour, a glass jar (and something breathable like a piece of cloth to cover it with), and a scale.

  • Choose the Your Water Source

Sourdough generally prefers filtered or bottled water to avoid chlorine.

  • Select Your Flour

To start with, it's easiest to use all purpose or strong bread flour. I like to use or

ganic.


Day 1: Rehydration and First Feeding


  1. Combine and Hydrate: In your clean jar, combine the 15g of dehydrated sourdough starter with 30g of lukewarm water. Stir vigorously to break up the dried starter. It will be a thick, pasty mix at first.


  2. Soften: Let this mixture sit for 2-4 hours, stirring occasionally, until all the dried starter is hydrated and it forms a smoother, wet paste. Don't worry if there are still some tiny undissolved bits.


  3. First Feed: Add 15g of flour to the rehydrated starter mixture. Stir until well combined and there are no dry spots of flour.


  4. Cover and Wait: Cover the jar loosely with a lid, piece of cloth, paper towel, or coffee filter secured with a rubber band. Place it in a warm spot (ideally 24-27°C) for 12-24 hours. You might not see much activity yet, and that's okay.


Day 2: Watch and Feed Again


  1. Observe: Check your starter. You might start to see a few small bubbles forming on the surface, which indicates activity. The smell might also start to become slightly tangy.


  2. Second Feed: Without discarding any of the original mix, add 20g of flour and 20g of lukewarm water to your starter. Stir well.


  3. Cover and Wait: Cover loosely and return to your warm spot for another 12-24 hours.


Day 3 and Beyond: Regular Feedings and Observation


  1. Look for Activity: By Day 3, you should see more consistent bubbling. The starter might start to rise slightly after feeding.


  2. Discard and Feed: This is often when you start discarding. When the bubbles have mostly subsided (meaning the starter has consumed its food), discard all but 25-30g of your starter. To the remaining starter, add 25-30g of flour and 25-30g of lukewarm water (a 1:1:1 ratio of starter:flour:water). Stir well.


  3. Continue Daily: Repeat this discard and feed process once or twice a day (every 12-24 hours), depending on the activity of your starter.

    • Tip: If you're seeing good activity (doubling in size) within 6-8 hours, you can feed every 12 hours. If it's slower, stick to 24-hour intervals.

    • Consistency: Aim for a consistency like thick pancake batter. If it's too runny, add a little more flour; if too stiff, a bit more water.


When is it ready for baking?

Your sourdough starter is considered active and ready for baking when it consistently:

  • Doubles in size within 4-8 hours after feeding.

  • Is very bubbly throughout.

  • Smells pleasantly tangy and yeasty, not like nail polish remover (which indicates it's hungry).

  • Passes the float test: Drop a small spoonful of starter into a glass of water. If it floats, it's ready! If it sinks, it needs more time to develop.


I hope this guide helps you on your sourdough journey. Rehydrating and using a dehydrated starter has opened a whole new world of baking for me. Dive in and give it a try!

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