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Reactivating Dehydrated Sourdough Culture

  1. Cover the dehydrated flakes with 60 grams of water (approx. ¼ c), stir well and let sit for an hour or until the flakes dissolve.

  2. Once the flakes have dissolved add 40 grams flour and between 10-20 grams of water, if it's too thick to stir add more water slowly. Stir vigorously and cover, let sit for 4-6 hours.

  3. Feed 40 grams flour and 20 grams water, stir vigorously and cover, let sit for 4-6 hours.

  4. Discard half of the starter (about 90 grams) and feed 60 grams flour and 60 grams water, stir vigorously, cover and let sit 6-10 hours or overnight.

  5. In the morning, discard half the starter (about 125 grams) and feed 60 grams of flour and 60 grams of water, stir vigorously, and cover. Repeat this step every 6 hours until your starter is doubling in size within 3-6 hours and very bubbly. This should take 2-3 days depending on how warm your kitchen is.



Maintaining Fresh Starter 

  1. Feed starter 100 grams flour ( a tad over ½ c) and 100 grams of water (a tad under ½ c). Stir well and cover.

  2. Either store the starter in the fridge for future use or let sit at room temperature 3-6 hours until the starter is super bubbly and has doubled in size.  At this point your starter is ready to use. 

  3. Always remember to save a portion of your starter to feed again and use for more recipes.



Save your discard! You can store your discarded starter in the fridge and use it to make:

  • Pancakes

  • Cornbread

  • Brownies

  • Biscuits


Refrigerating Fresh Starter

Storing the starter in the fridge is perfect if you only want to bake once a week. Just feed the starter let it sit on the counter for an hour or so to get going then move it into the fridge. Pull it out of the fridge at least 8-12 hours before you intend to use it. Let it come to room temperature and feed as usual, it should be ready to use in 4-8 hours.

For longer term storage and more maintenance tips visit

Recommended Books

Helpful Links

Here are a couple of easy bread recipes

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