top of page
logo

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 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 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

From the first pinch of flour to the final crust, we share the wisdom of our family kitchen to help you master the craft of sourdough.

The Golden Hour

For the best rise, bake your sourdough during the warmest part of the day. We find that the afternoon sun provides the perfect heat for our heritage loaves.

Heritage Grains

Our recipes are built on the foundation of local Appalachian heritage grains. Always use stone-ground flour for that authentic, nutty flavor profile.

Slow Ferment

Tradition is in the wait. Let your dough rest for at least 12 hours before baking. This slow process develops the complex flavors that define our legacy.

Handcrafted Touch

Don't rush the knead. We believe in the tactile connection between hands and dough. Use a wooden bowl and a linen towel for that authentic, earthy feel.

bottom of page