Transform your dehydrated starter into a thriving, bubbly culture in just 5 days
Watch our step-by-step video guide for visual instructions
Combine the full packet of dehydrated starter with 1.5 tablespoons of warm water in a small jar. Stir until the flakes begin to dissolve.
After 1 hour, add 1 tablespoon of flour and stir well to combine.
Cover loosely with a lid or cloth and let sit for 24 hours at room temperature.
Add 2 tablespoons of flour and 1.5 tablespoons of water to your jar.
Stir until you achieve a thick pancake batter consistency. The mixture should be smooth with no dry flour pockets.
Cover loosely and wait another 24 hours.
Repeat the Day 2 feeding: add 2 tablespoons of flour and 1.5 tablespoons of water.
Watch for bubbles—your starter is waking up! You may notice small bubbles forming on the surface and throughout the mixture.
Keep covered loosely and wait 24 hours.
Time for a larger feeding: add 1/3 cup flour and 1/4 cup water.
Your starter is growing! If it's getting too big for your jar, transfer to a larger container.
Wait another 24 hours and watch for significant rise.
Your starter is ready when it has doubled in size within 4-8 hours after feeding. It should be bubbly and have a pleasant tangy aroma.
For daily baking: Feed once a day and keep on the counter.
For occasional baking: Store in the refrigerator and feed once a week. Take out 2-3 days before baking and feed daily.
Follow these tips to ensure your starter thrives from day one.
Keep your starter in a warm spot (70-75°F) for best results. Cooler temperatures slow fermentation, while warmer temps speed it up.
Glass jars are ideal for sourdough starter. Avoid metal containers as they can react with the acidic starter and affect the flavor.
Chlorine in tap water can slow growth. Use filtered or bottled water when possible, or let tap water sit uncovered for 24 hours.