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Sourdough Starter

Our sourdough starter has been used in commercial kitchens, home kitchens, and everywhere in between! This little packet is all you need to get started baking sourdough bread and other goodies. These instructions will guide you through rehydrating and preparing your sourdough starter to bake with.

Baking In Process

Rehydrating

Steps to Rehydrate:

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  1. Place the dehyrated sourdough starter in a wide-mouth quart jar with 15 grams of warm water (about 1 tablespoon). Allow the dried starter to rehydrate for about 4 hours in a warm spot.

  2. First feeding: Add 30 grams of flour and 30 grams of water to the starter and stir well. Cover and let rest for 12-14 hours, or overnight. By morning you should see some bubbling activity. If you do not, wait another 12 hours.

  3. Second feeding: Add 45 grams of flour and 45 grams of water. At this point you should have about 1 cup of sourdough starter. Allow to rest on the counter for 6-8 hours. You should see the starter double in size. If you don't, that's OK. Proceed to step 4.

  4. Third Feeding: Discard all but 45 grams of starter. Add another 45 grams of water and 45 grams of flour. Allow to rest for 8 hours.

  5. Float test: Place about 1 tsp of the starter in a cup of cold water. If it floats, it's ready to use! If not, repeat step 4 until your starter is healthy and ready to use.

My Favorite Sourdough Resources

The Clever Carrot--"Sourdough Bread: A Beginner's Guide"

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Bless This Mess--"My Favorite Simple & Easy Sourdough Bread Recipe"

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Brian Lagerstrom--"Your First Sourdough"

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