Carlin’s Garden Dehydrated Sourdough Starter
Revive Your Dried Sourdough Starter
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Equipment Recommendations:
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Glass jar(s) with a lid(s)
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Small spatula
Ingredients You’ll Need:
Unbleached bread flour (*I recommend King Arthur brand)
Filtered water
Day One Morning:
Combine 5 grams finely crumbled dried sourdough starter in a small glass jar. Add 25 grams (100°F/38°C) filtered water. Stir until the dry starter is completely submerged in the water. Cover with a lid and allow mixture to sit for one hour at 76°F/24°C or room temperature.
After an hour, add 20 grams bread flour (I recommend King Arthur brand for this guide) and stir with a spatula until thoroughly combined.
**Note: We're using slightly more water than flour in this first feeding - a thinner, more hydrated starter allows for increased activity for yeast and bacteria. Cover with a lid and store at 76°F/24°C (or room temperature) for 24 hours.
Day Two Morning:
Combine 10 grams starter mixture (discard the rest), 25 grams bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store at 76°F/24°C (or room temperature) for 24 hours.
(Observations: The mixture will look very smooth and not at all lively – little to no bubbles will be present.)
Day Three Morning:
Combine 10 grams starter mixture (discard the rest), 25 grams bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store at 76°F/24°C (or room temperature) for 24 hours.
(Observations: The mixture will look smooth and slightly thinner in texture. You might notice a couple bubbles on the surface, but the mixture won’t look lively.)
Day Four Morning:
Combine 10 grams starter mixture, 25 grams bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store at 76°F/24°C (or room temperature) - check back in about 12 hours time (see below).
(Observations: You’ll notice very little changes from the previous morning, but may notice a few more small bubbles on the surface. Stay patient!)
Day Four Evening:
Roughly 12 hours later, you'll notice many small bubbles on the surface and sides, and the starter should shown signs that it is slowly rising. Continue storing at 76°F/24°C (or room temperature).
(Observations: Roughly 12 hours later, you’ll notice many small bubbles on the surface and sides, and the starter should shown signs that it is slowly rising.)
Day Five Morning:
At this point, the mixture should have nearly doubled in volume and there will be small and big bubbles throughout the mixture. Allow starter to reach peak activity before proceeding with a feeding. If everything remains on track, you can get back to baking sourdough bread again.
(Observations: At this point, the mixture should have nearly doubled in volume and there will be small and big bubbles throughout the mixture. Allow starter to reach peak activity before proceeding with a feeding. If everything remains on track, you can get back to baking sourdough bread again!)
Once the starter has reached peak activity, start regular daily feedings: combine 5 to 10 grams starter, 25 grams bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store mixture at 76°F/24°C (or room temperature) until starter reaches peak activity. Repeat.
We hope that you enjoy this process as much as we do. Sourdough is the gift that keeps giving.
With Love,
The Carlin’s