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Sourdough Starter Rehydration Instructions

First, name your starter. It will soon be alive and thriving.

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Day 1: In a clean jar, mix entire packet of starter with 50g of filtered water. Once dissolved, add 50g of bread flour.  After about 12 hours, add another 50g of water and 50g of flour. Store your Starter in a warm (not hot) environment. 

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Day 2: Every 12 hours, discard all but 50g of your starter. You can either discard all but 50 grams of your starter or pour 50grams into another clean jar.  Add 50g of water and 50g of bread flour.  

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Repeat this process for about 3-7 days. Your starter should start to bubble and smell vinegary. Once your starter is consistently doubling in size, you can switch to a Maintenace feeding schedule.

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Most common feed is to use a 1:1:1 ratio of starter, bread flour and filtered water.  Tip: every few days, add a teaspoon of dark rye flour. This will strengthen your starter. 

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If you don't plan to bake with your starter for a while, you can store it in your fridge.

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Maintaining Your Sourdough Starter

Feeding Instructions (1:1:1 Ratio – Standard Maintenance)

  1. Discard Excess Starter:

    • Remove and discard about half of your existing starter (you can use the discard in recipes like pancakes or crackers).

    • Keep only 25–50g of the original starter in the jar.

  2. Add Fresh Flour & Water:

    • Feed the remaining starter with an equal weight of flour and water (e.g., 25g starter + 25g flour + 25g water).

    • Stir well until smooth. 

    • It should look like pancake batter

  3. Let It Rise:

    • Cover loosely (lid ajar or with a breathable cloth) and leave at room temperature (70–75°F / 21–24°C).

    • It should double in size in 4–8 hours (time varies based on temperature and starter strength).

  4. Use or Store:

    • If baking: Use the starter when it’s bubbly and at its peak (before it collapses).

    • If storing: Once mature, refrigerate and feed once a week.

Adjusting Feeding Ratios:

  • For a stronger starter (more food): Use a 1:2:2 ratio (e.g., 25g starter + 50g flour + 50g water).

  • For slower fermentation (e.g., fridge storage): Feed 1:1:1 and refrigerate after a brief rise.

Tips for Success:

✔ Use consistent flour (whole grain flours ferment faster).
✔ Keep it warm in colder months (near a radiator or in a turned-off oven with light on).
✔ Watch for hooch (gray liquid)—stir it in or pour it off if the starter is hungry.

By following these steps, your sourdough starter will stay active and ready for baking

Quick Tips

  • Feed Starter Daily

  • Add a teaspoon of dark rye flour every few days

  • When not in use, store in the refrigerator

  • Don't throw away your discard!  There are a ton of recipes online. My favorite is pizza dough. You can store your discard in the refrigerator.

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