How to Rehydrate Dehydrated Sourdough Starter and Care for a Wet Starter
A simple guide to re-activating and maintaining the sourdough starter we sell in our shop.
Place the starter flakes in a clean glass jar or container.
Add room temperature or lukewarm water to the jar, using a ratio of 1 part starter to 1 part water (by weight).
Stir the mixture until the starter flakes are fully dissolved in the water.
Cover the jar loosely with a lid or a cloth to allow airflow.
Let the mixture sit at room temperature for about 6 to 12 hours, or until bubbles form on the surface.
Once bubbles appear, feed the starter by adding equal parts (by weight) of flour and water to the jar, stirring well to combine.
Cover the jar again and let it sit at room temperature for another 6 to 12 hours, or until the starter becomes bubbly and doubles in volume.
Your rehydrated sourdough starter is now ready to use! You can use it immediately in a recipe or continue feeding it regularly to maintain its activity.
Remember to discard a portion of the starter before each feeding to prevent it from growing too large.
Always use un-bleached flour. Bleached flour can kill the yeast and bacteria in sourdough starter.
How to Care for a Jar of Wet Sourdough Starter (the Low-Maintenance Way)
This method is great if you bake occasionally and don’t want to waste flour or babysit your starter every day.
1. Use Most of the Jar
When you’re ready to bake, use most of your starter, not just a scoop.
Leave behind only about 1 teaspoon to 1 tablespoon in the jar. That small amount is plenty to keep it going.
2. Feed After You Use It
After baking, feed the small amount left in the jar with:
Flour
Water
(Use your usual ratios—just scale them down.)
3. Store It in the Fridge Between Uses
Once fed, put the jar straight into the fridge.
This slows fermentation so:
The starter doesn’t over-ferment
You don’t have to feed it every day
You’re not wasting flour when you’re not baking
4. No Daily Feeding Required
If the starter is in the fridge and you’re not baking, you don’t need to feed it.
Just take it out when you’re ready to bake again, use most of it, and repeat the process.
5. Don’t Stress About It
A wet starter is forgiving. A little liquid on top or a slightly sour smell is normal after fridge storage. Just stir, use, feed, and chill again.
