Day1
Wake Up
Mix the full packet with ¼ cup water. Stir until fully dissolved.
After 1 hour, add 1 tablespoon flour.
Cover loosely (not airtight) and wait 24 hours.
Step-by-Step Guide
Dry Starter Tutorial
Transform your dehydrated starter into a thriving, bubbly culture in just 5 days
Watch our step-by-step video guide for visual instructions
Day by Day
Revival Instructions
Follow these steps to bring your dehydrated starter back to life.
Day2
First Feed
Feed with 2 tablespoons flour + 1.5 tablespoons water.
Mix to pancake batter consistency.
Cover loosely and wait 24 hours.
Day3
Second Feed
Repeat Day 2 feeding: 2 tbsp flour + 1.5 tbsp water.
Watch for bubbles — your starter is waking up!
Day4
Big Feed
Time for a bigger feeding: ⅓ cup flour + ¼ cup water.
Move to a larger jar if needed.
Wait 24 hours.
Day5
Ready to Bake!
Your starter is ready when it's doubled in size!
Counter: Feed daily.
Fridge: Feed weekly.
Expert Advice
Pro Tips for Success
Follow these tips to ensure your starter thrives from day one.
Temperature Matters
Keep your starter in a warm spot (70-75°F) for best results. Cooler temperatures slow fermentation, while warmer temps speed it up.
Use Glass Jars
Glass jars are ideal for sourdough starter. Avoid metal containers as they can react with the acidic starter and affect the flavor.
Filtered Water
Chlorine in tap water can slow growth. Use filtered or bottled water when possible, or let tap water sit uncovered for 24 hours.