How to Use Dehydrated Sourdough Starter

How to Use Dehydrated Sourdough Starter

Supplies Needed-

1 package dehydrated sourdough starter
Filtered Water
Unbleached Bread Flour or Unbleached All Purpose Flour
Pint Size Jars (mason jars work great!)
Larger Jar for long term use
Kitchen scale

Instructions-

Day 1- 
In a pint sized jar, combine 10 grams dehydrated starter with 50 grams lukewarm water. Allow the mixture to rehydrate, stirring occasionally. This takes about an hour. Once combined, add 40 grams flour and stir thoroughly. Cover and store at room temperature for about 24 hours.

Day 2- 
Measure 20 grams of the starter mixture into a new jar. The rest can be discarded. Side note- do not dump sourdough discard down the sink! It turns into a cement like substance you DO NOT want in your pipes! Add 50 grams flour and 50 grams filtered water. Mix well. Cover and store at room temperature for 24 hours. 

Days 3 and 4- 
Repeat the same process from day 2. By the end of day 4, you will begin to observe bubbles forming on the surface of the starter and also signs of slow rising. 

Day 5- 
By this point, your starter should be fully active. Discard and feed your starter again as above and watch for your starter to double throughout the day. This is the sign your starter has reached peak activity.  You can now bake with your starter and also begin regular maintenance feedings to keep your starter ready for unending options of sourdough baking.

Additional Resources- 

One resource I found extremely useful when I first started making sourdough was The Pantry Mama. There you will find a TON of amazing information and tips to making all sorts of delicious sourdough recipes. 

Additionally, here are links to some of my favorite Traditional Artisan Sourdough recipes-

Artisan Sourdough Bread from A Beautiful Plate

Sourdough Bread Step by Step from Alexandra's Kitchen 

Sourdough Bread from Natasha's Kitchen 

Happy Baking!