| A few days before you want to use your starter for baking, revive your dehydrated starter. DAY 1 – In a small bowl or jar, mix 5 grams of dehydrated sourdough starter with 15 grams of 80 °F water. Allow the starter and water to sit for about 2 hours, or until the dried starter dissolves. Stir in 15 grams of flour. Cover (do not tighten jar lid) and keep at 75 – 78 °F overnight, or for 12 – 14 hours. DAY 2 – Without discarding any of what is in the jar, stir in 10 g of flour and 10 g of water. Keep at 75 – 78 °F for 24 hours (if it’s colder it will take longer to activate the starter) DAY 3– There may be signs of activity at this point such as small bubbles and a slightly sour aroma. Without discarding any of what is in the jar, stir in 10 g of flour and 10 g of water. keep at 75 – 78 °F DAY 4 – There should be clear signs of activity at this point. The starter will have risen since the last feeding and you will see bubbles. Discard all but 15 g of the starter, to the 15g starter – add 30 g of water and 30 g of flour. DAY 5 – IN THE AM – Discard all but 15 g of the starter. To the 15 g of starter, add 30 g of water and 30 g of flour.IN THE PM – Check your starter around the 7-hour mark. If it has close to tripled in size, then repeat the same feeding as you did in the AM. If it has not yet peaked, let it go another hour or two before checking again. DAY 6– The starter should be fully active at this point. Feel free to e-mail gina@whitesquirrel.kitchen with any questions. Enjoy! |
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White Squirrel Kitchen 