How To Rehydrate a Sourdough Starter
If you’ve ever wondered how to bring that packet of dehydrated sourdough starter to life, whether it came from a friend, an online purchase, or your own kitchen, you’re in the right place!
Servings: 1 Serving
Calories: 182kcal
Equipment
Ingredients
- 25 grams Dehydrated Sourdough Starter
- 50 grams Water
- 50 grams Unbleached All Purpose Flour
Instructions
- Add 25 grams of the dehydrated sourdough starter in a clean jar or mason jar. Pour 50 grams lukewarm water over the starter. Stir gently until the starter is mostly dissolved. Don’t worry if there are a few small clumps. They will hydrate eventually.
- Let the mixture sit for about an hour or two. This gives the dehydrated starter time to absorb the water.
- Stir in 50 grams all-purpose flour to form a thick paste, similar to a thick pancake batter. Cover the jar loosely with a lid or a clean kitchen towel. Let the mixture sit at room temperature for 12–24 hours. If you don’t see bubbles yet, don’t panic! Patience is key!
- On day 2 or 12-24 hours later, discard half the mixture (or use it in a sourdough discard recipe) and feed it with 50 grams water and 50 grams flour in a new mason jar.
- Repeat every 12 hours. Once you have a starter that has risen, start using 100 grams of water, 100 grams of starter, and 100 grams of water to get more starter growing.
Notes
- Once your starter doubles in size within 4–6 hours of feeding, it’s ready to use in your favorite sourdough recipes.
- Your starter should have the consistency of thick pancake batter. Adjust with a little more flour or water if it is a little too thick.
Nutrition
Calories: 182kcal | Carbohydrates: 38g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 4mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 9mg | Iron: 2mg