A Simple Journey from Dry Flakes to Fresh Loaf

Starting with a dehydrated sourdough starter is an easy and effective way to get your sourdough bread going. Whether you’re using one of our starter packets or another trusted source, as long as it’s a good, mature starter, you’re on the right path. The best part? You don’t need to be a sourdough expert to rehydrate and activate your starter—just follow a few simple steps, and you’ll have a vibrant, bubbling starter ready to help you bake delicious loaves in no time.

Before we dive in, it’s important to note that while these directions are pretty straightforward, factors like your home’s temperature and the flour you use will affect how quickly your starter wakes up. At 70°F (around 20°C), we usually find our starter is ready to use in about 4-6 hours after coming out of the fridge. Cooler homes (like 60°F) may take a bit longer, and warmer homes (closer to 80°F) will need a bit more attention to ensure the starter is active and not over-fermenting. The key is patience—and a little attention to detail.

If you’re using a jar to rehydrate your starter, we recommend a pint or quart mason jar. We keep ours in a quart mason jar, and that’s more than enough space for the entire rehydration process. The size of your jar can affect your feeding routine, so it’s best to tailor this to how much starter you’ll need for your recipes.

Let’s get started! Here’s your day-by-day guide to rehydrating your sourdough starter.

Day 1: Rehydrating Your Starter

Start with the entire packet of dehydrated starter (around 10g if you’re using one of ours) and place it in your clean mason jar. Add 2 tablespoons of warm water (around 70-85°F or 21-30°C). Let it sit for about 10 minutes to rehydrate the dry flakes. This gives the yeast and bacteria time to begin waking up and start the fermentation process.

After that, add 1 tablespoon of your choice of flour (we recommend unbleached organic, unbleached flour for the best results). Stir the mixture to combine—it should be a bit like a loose cake batter rather than a thick paste. A wetter mix helps the starter ferment faster, giving the yeast and bacteria more surface area to work with.

Cover the jar loosely with a silicone bowl topper, beeswax wrap, or a cloth—NEVER use a tight-fitting lid! This is important because the gases produced during fermentation need somewhere to go, and a tight lid could cause the jar to explode. Keep your jar in a warm spot, like on top of the fridge, to encourage the fermentation process. 

At the end of day one, don’t worry if you don’t see much action yet. It’s normal! This day is all about rehydrating the starter and getting the yeast started on its journey to awakening.

Day 2: First Feed

On day two, it’s time for the first official feeding. Add 1 tablespoon of flour and 1 tablespoon of warm water to your jar. Stir to combine, cover loosely again, and return the jar to its warm spot.

You might not see much bubbling today, and that’s perfectly fine. At this stage, the yeast is still waking up and building strength. Think of this as the starter’s “breakfast”—just some fuel to keep things moving along. (We did see our starter already awake and active after about 6 or 7 hours on this day, so it’s possible that yours will also start to wake up).

Day 3: Feeding & Building Activity

On day three, it’s time to feed again! Add another 1 tablespoon of flour and 1 tablespoon of warm water. Stir to combine and loosely cover.

By now, you should start seeing some signs of life—bubbles or a little rise in the jar. If the yeast in your starter is active, you might even notice a slightly tangy smell, which is a good sign! However, if there’s no visible bubbling yet, don’t worry. The temperature of your home has a lot to do with how quickly your starter comes to life. A warm environment speeds up the fermentation process, but it can still take a little longer in cooler spots.

At this point, some people will increase their feeding slightly (to 2 tablespoons of water and flour) if their starter seems to be particularly active—this can help keep it growing strong. But if things are moving more slowly, stick with the 1 tablespoon of flour and water for now.

Day 4: Building a Strong Starter

On day four, it’s time for a bigger feeding. Add 1/4 cup (about 4 tablespoons) of flour and 1/4 cup of warm water to your jar. Stir everything together, and cover loosely again.

At this stage, you should start seeing more noticeable activity—your starter should rise up the sides of the jar within a few hours of feeding. The consistency of the mixture will also start to thicken, becoming more like yogurt or mayo, and the tangy smell should be more pronounced.

Keep an eye on it! Depending on your flour, the texture and rise might vary. You might find that you need to adjust the water amount slightly to maintain the right consistency—aim for a dough-like, but still fairly moist, texture.

Day 5: Active & Ready to Bake

By day five, your starter should be visibly bubbling and rising within 4-6 hours of each feeding. If it’s not quite there yet, that’s okay! Just keep feeding it and waiting. 

If it’s ready, congratulations! You’ve successfully rehydrated your starter and it’s now active and ready to bake. At this stage, your starter should be full of bubbles and smell slightly tangy—perfect for baking.

To test it, you can perform the “float test”—take a small spoonful of starter and drop it into a glass of water. If it floats, your starter is active and ready for use. If it sinks, give it a few more feedings before you try again.

If you’re not quite ready to bake yet, you can feed your starter a little more (up to 1/2 cup of flour and water, if needed) to boost its strength for your recipe. Once it’s bubbly and smells amazing, you’re all set to bake your first loaf!

By now, your starter should be fully active and ready to go. If it’s consistently rising and falling after each feed, and your house temperature is around 70°F, you’re in perfect shape. At this point, you can start using it in your sourdough recipes or even store it in the fridge if you’re not quite ready to bake yet.

Final Thoughts

Rehydrating a dehydrated sourdough starter is a simple process that just requires a little patience and attention. By following these straightforward steps, you’ll be able to revive your starter and have it bubbling with life in just a few days. Once it’s active and thriving, you can start making delicious sourdough bread, pancakes, crackers, and more!

Remember, the key to successful sourdough baking is time, temperature, and consistency. Whether you’re new to sourdough or have been baking for years, this no-fuss process will have you enjoying homemade bread from your kitchen in no time. If you have any questions along the way, don’t hesitate to reach out—we’re here to help!

Happy baking! 🍞

Useful Links

Some of the items we mentioned in this blog post (if you buy any of these from these links, it doesn’t cost any extra and we also make a small commission):

Quart Mason Jars – https://amzn.to/4fm9RdE

Silicone Bowl Topper – https://amzn.to/48wvrd0

Dehydrated Sourdough Starter – Our Shop – Dehydrated Sourdough Starter

Parchment Paper for Baking Bread – Wilton Parchment Paper Mega Roll, 100 Square Feet – https://amzn.to/4fqZJA8

Etekcity Infrared Thermometer – https://amzn.to/3Z3qGos