How to re-activate your dried sourdough starter

Ingredients needed:

• Dried Sourdough starter pack (50g)
• Flour (Wholemeal, White, Rye)
• Water ( If using tap water please boil and allow to cool before using)
• Glass Jar
• Scales
  

Day 1:

• Add 25g of dry starter flakes and 60 g water to a glass jar
• Leave for 30mins to re-hydrate
• Add 50g flour and stir
• Cover and leave in a warm place for 24hrs

Day 2:

• Add 75g flour and 40g of water and stir
• Cover and leave in a warm place for 24hrs

Day 3:

• Add 50g of flour and 40g of water and stir
• By now, the starter should also be looking very bubbly — even frothy. If you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles.

You should now have an active and hungry starter ready to use, to keep the starter in great shape you will need to feed it – feedings can take place daily or every other day depending on storage temperature.

Scheduled Feedings

1. Stir your starter a little bit or take some off to make a loaf of bread
2. Place your starter on your scales and zero it
3. Add fresh 50% flour and 50% water and stir (amount can vary depending on your baking needs)
4. Cover your jar loosely and store somewhere warm

That’s it, once you’ve done this a few times it will only take a short while each day.

Baking

Before feeding remove 100g of your starter and place in a bowl, add 100g of flour and 80g water and stir until combined. Cover loosely and place in a warm place until bubbly and increased in volume (usually overnight), this is now ready to use in any sourdough bread recipe.

Once you are ready to start baking try our basic sourdough bread recipe

If you go on holiday or only bake once in a while, feed as above and store in the fridge feeding every 2-3 weeks, before use – remember to remove from the fridge let it have a few days at room temperature and feed daily.