How To: Re-hydrate Sourdough Starter
Did you know... Sourdough bread is less likely to spike your blood sugar. It is also easier for your body to digest and feeds good gut health. Our sourdough contains no preservatives and natural yeasts.
WHAT YOU'LL NEED:
1 TBSP Dry Sourdough Starter
Bread Flour (high protein)
Filtered Water (room temp.)
Glass Jar (with lid)
Spatula or Wood Spoon
Measuring Spoons
Kitchen Scale (for grams)
HOW TO:
-DAY 1- To a clean glass jar add 1 TBSP of dehydrated sourdough starter. To that, add 1.5 TBSP filtered, room temperature water. Stir and let sit for 5 minutes. After 5 minutes, add 1 TBSP bread flour. Stir, scrape down sides. Cover with lid. (Lid does not have to be tight.) Let sit for 24 hours in a warm location.
-DAY 2- To your jar add 1 TBSP of bread flour and 1 TBSP of filtered, room temperature water. Stir, scrape down sides. Cover with lid. (Lid does not have to be tight.) Let sit for 24 hours in a warm location.
-DAY 3- Repeat steps from day 2. (There may be little bubbles beginning to form, signs of life! You are getting close!
-DAY 4- Time to bulk this baby up! A big “feeding” will start to get things really going. To your jar add 1/3 cup bread flour and 1/4 cup filtered, room temperature water. Stir, scrape down sides. Cover with lid. (Lid does not have to be tight.) Let sit for 24 hours in a warm location. WATCH THE MAGIC. This is a good day to use a rubber band or dry erase marker to check the growth.
-DAY 5- If your starter has risen to double its size & fallen within 24 hours, YOU DID IT! Time to add your starter to a forever home. From here on you will use a kitchen scale and measure grams when “feeding”. To a clean 32 oz jar add: 100 grams starter, 100 grams bread flour and 100 grams filtered room temperature water. Stir, scrape down sides and let sit for 12 hours before using for baking.
Go follow my recipe for “Easy Peasy Sourdough” to bake your first loaf and enjoy!
TIPS & NOTES:
- Bread flour is higher in protein and will help your starter be heartier and more reliable.
- I always use bottled water for “feeding” and when baking. The risk of tap water is small traces of chlorine and kill good bacteria in your starter.
- “Feeding” is the term used to activate your starter, the flour and water act as food and cause the start to bubble and react, making a natural yeast.
- Any glass jar will do, as long as it has a lid and allows room for growth. When securing with a lid it does not need to be tight, just enough to keep debris out.
- Temperature matters, think “sunny & 75” as ideal temp for your sourdough starter and for baking. Lower temps may cause a delay in the growth, higher temps may cause your starter to take off faster but too much heat can kill your start.
- Sourdough does not like metal, remember this when choosing your stirring device, I prefer a silicone spatula or wood spoon.
- The grey liquid that may/will form on your starter is “hooch”. This is not a bad sign! This is an indication that your start is waking up and ready to be fed. It is okay to discard the bit of grey liquid or just stir it in.
- When not using, your starter can be stored in the fridge for up to 10 days. To activate, take out, return to room temperature and feed.
- Remember 100 when feeding. To a fresh jar add 100 grams starter, 100 grams flour, 100 grams water.
- “Discard” is the remaining start in your jar after you transfer the 100 grams to the fresh jar. This can be discarded, or use in discard recipes, my favorite is discard crackers or discard pizza crust!
Hi :)
Can I get the recipe you use for bread? Thank you!