Sourdough Starter Instructions

To revive your dried sourdough starter, follow these step-by-step instructions:

Day One
1.  Gather Your Supplies: You will need your dried sourdough starter, a  clean glass or plastic container, a scale (if possible), water  (preferably filtered), and flour (all-purpose or whole  wheat).
2. Re-hydrate the Starter: Begin by measuring out a  small portion of your dried starter. A good starting amount is about  10-15 grams. Place the dried starter into your container (or use the jar  that your starter came in). It is recommended to weigh the jar or  container and make note of its weight so that you can measure by weight.
3.  Add Water: Measure out an equal weight of warm water (around 85°F) to  the dried starter. For example, if you are using 15 grams of starter,  add 15 grams of water. Gently stir the mixture until the starter is  fully dissolved. This will help re-hydrate the yeast and bacteria in the  starter.
4. Let it Rest: Cover the container loosely with a  lid or a clean cloth to allow airflow while keeping out contaminants.  Let the mixture sit at room temperature for 24 hours.

Day Two
5.  Feed the Starter: After the resting period, it’s time to feed your  starter. Add equal parts (by weight) of flour and water to the mixture.  For instance, if you have 30 grams of the starter mixture (starter +  water), add 30 grams of flour and 30 grams of water. Stir well to  combine.

Day Three - Day Five
6. Repeat the Feeding  Process: Allow the mixture to sit at room temperature for another 24  hours, then repeat the feeding process every 24 hours for the next few  days. This regular feeding will help to strengthen the starter as it  becomes more active. Keep in mind you may have to discard some of the  mixture to compensate for the space in your jar or container. This is  why it is recommended to keep note of the container's weight. You can  also switch to a larger container to compensate for space.
7.  Observe Activity: As you continue to feed the starter, look for signs  of fermentation such as bubbles, a rise in volume, and a pleasant, tangy  aroma. After about 3-5 days of regular feeding, your starter should be  active and ready for baking.
8. Testing the Starter: To test if the  starter is ready, perform the "float test." Take a small spoonful of the  starter and drop it into a glass of water. If it floats, it’s ready to  use! If it sinks, continue feeding it for another day or two before  testing again.
9. Storing Your Starter: Once your starter is revived  and active, you can store it in the refrigerator for longer-term  storage. Be sure to feed it once a week if kept in the fridge, and bring  it back to room temperature and feed it before using it for baking.

By  following these steps, you can successfully revive your dried sourdough  starter and get back to enjoying delicious homemade bread!