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Starter Care Instructions

Keeping your heritage alive requires a little patience and a lot of love. Follow these steps to ensure your starter remains active and ready for your next loaf.

 

Rehydrating 10g Dehydrated Sourdough Starter

You’ll need:

01

02

03

04

05

Wake it up

  1. Add 10g dehydrated starter to a clean jar.

  2. Add 30g filtered water and stir.

  3. Let sit for 30–60 minutes to soften.

  4. Add 30g flour and mix well.

  5. Cover loosely and keep at room temperature for 24 hours.

First feeding

  1. Stir the mixture.

  2. Add 30g filter water and 30g flour.

  3. Mix, cover loosely, and let sit another 24 hours.

Build strength

  1. Discard half, or save it for discard recipes once it smells pleasant.

  2. Feed with equal parts flour and water by weight.

    • Example: 30g starter + 30g water + 30g flour

  3. Repeat every 12–24 hours until bubbly, rising, and smelling tangy/yeasty.

It’s ready to bake with when

It reliably doubles in size within 4–8 hours after feeding

Seasonal Care

During colder months, you may need to feed it more frequently or move it to a warmer spot to keep it active.

Artisan Secrets

Good sourdough isn’t about a secret ingredient. It’s about learning to read the dough and giving fermentation the time it needs.

Temperature Matters

Temperature is one of the biggest factors in fermentation. A warm, consistent environment helps make your timing more predictable and your results more repeatable. If your kitchen temperature fluctuates, an affordable collapsible proofing box can be a simple way to create a more controlled environment for your dough.

Fermentation Builds Flavor

A slow, well-managed fermentation develops the flavor and character we love in sourdough. More time isn’t always better—the goal is proper fermentation, not simply a longer one.

Flour Changes Everything

Different flours bring their own flavor, texture, and fermentation characteristics. Experimenting with whole grains, rye, and other flours is one of the best ways to make a loaf your own.

Use Your Hands

Sourdough is tactile. Stretching, folding, shaping, and simply feeling the dough teaches you things a timer can’t. With every loaf, you get a little better at recognizing what the dough needs.

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