Activating A Dried Sourdough Starter

AuthorKateCategoryDifficultyBeginner

Instructions for activating a dried sourdough starter to get it ready for baking simple sourdough bread.

activate and maintain dried sourdough starter

Yields1 Serving

 2 tbsp Dried Sourdough Starter
 300 g Flour of your choice (enough for around 6 feeds of 50g)
 300 g Warm Water (enough for around 6 feeds of 50g)

1

These instructions for activating a dried sourdough starter will work whether you're using sourdough starter you've dried yourself, from a friend or purchased.

Starting with a clean jar, add 2 tablespoons of dried sourdough starter. Add 50g of warm water and stir it together until the starter is completely covered and coated by the water. Now add 50g of flour and stir in well, ensuring that you get plenty of oxygen into the mixture.

Depending on the type of flour you use, the mixture will seem quite dry - don't worry it will thin out as the starter begins to activate. If you're really worried, spray a little water onto the top of the mixture.

Cover with a paper towel or coffee filter secured with an elastic band and leave for approximately 12 hours.

2

After 12 hours, feed the starter with 50g of warm water and 50g of flour. Mix it really well, getting plenty of oxygen into the mixture. Again, it may seem quite dry and you can give it a little mist if you want to, but it will thin out as fermentation occurs.

Cover with a paper towel or coffee filter secured with an elastic band and leave for approximately 12 hours.

3

After 12 hours, discard all but half of your starter (you could just place half of the starter into a clean jar and get rid of the rest). Add 50g of water and 50g of flour to your mixture.

Give it a really good stir to get plenty of oxygen into the mix.

Cover with a paper towel or coffee filter secured with an elastic band and leave for approximately 12 hours.

4

You'll need to repeat step 3 above every 12 hours for around 3-7 days. You want your starter to become bubbly and consistently doubling after each feed. Once it is doing this consistently, it will be ready to bake with.

Ingredients

 2 tbsp Dried Sourdough Starter
 300 g Flour of your choice (enough for around 6 feeds of 50g)
 300 g Warm Water (enough for around 6 feeds of 50g)

Directions

1

These instructions for activating a dried sourdough starter will work whether you're using sourdough starter you've dried yourself, from a friend or purchased.

Starting with a clean jar, add 2 tablespoons of dried sourdough starter. Add 50g of warm water and stir it together until the starter is completely covered and coated by the water. Now add 50g of flour and stir in well, ensuring that you get plenty of oxygen into the mixture.

Depending on the type of flour you use, the mixture will seem quite dry - don't worry it will thin out as the starter begins to activate. If you're really worried, spray a little water onto the top of the mixture.

Cover with a paper towel or coffee filter secured with an elastic band and leave for approximately 12 hours.

2

After 12 hours, feed the starter with 50g of warm water and 50g of flour. Mix it really well, getting plenty of oxygen into the mixture. Again, it may seem quite dry and you can give it a little mist if you want to, but it will thin out as fermentation occurs.

Cover with a paper towel or coffee filter secured with an elastic band and leave for approximately 12 hours.

3

After 12 hours, discard all but half of your starter (you could just place half of the starter into a clean jar and get rid of the rest). Add 50g of water and 50g of flour to your mixture.

Give it a really good stir to get plenty of oxygen into the mix.

Cover with a paper towel or coffee filter secured with an elastic band and leave for approximately 12 hours.

4

You'll need to repeat step 3 above every 12 hours for around 3-7 days. You want your starter to become bubbly and consistently doubling after each feed. Once it is doing this consistently, it will be ready to bake with.

Activating A Dried Sourdough Starter
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