Welcome to your step-by-step guide on how to reactivate a dry sourdough starter. The process takes just under a week but is very easy to do! By the end, a small bit of dry sourdough starter will transform into a voluminous, bubbly, active starter – ready to bake with for many years to come!

A pint size mason jar (or similar). Given the small volume, it’s best to start rehydrating the dry sourdough starter in an average jar, glass, or other similar size container.

A larger glass storage container (e.g. quart, liter, or larger). On day five, we’ll transfer the active sourdough starter into a larger container – its forever home!

All purpose flour or bread flour.

Filtered water or spring water.

Day 1

In a clean pint-size mason jar or similar, combine 1.5 tablespoons starter with 1.5 tablespoons of filtered lukewarm water. Allow the dry sourdough starter and water to sit for several minutes to soften and combine. Use a fork or spoon to stir it on occasion.

Then, mix in 1 tablespoon of flour. Mix thoroughly. Try to avoid making a huge mess of the sides of your jar. Use the edge of your fork or a small spatula to clean up any major smears.

Cover the jar with a lid. It doesn’t necessarily need to be air-tight; the purpose is to prevent it from drying out or allowing mold spores in.

Finally, set the container in a moderately warm location. Come back in about 24 hours.

Day 2

Into the same jar as yesterday, add 1 tablespoon of flour and 2 teaspoons of water to the starter. Mix well. Cover the jar or container again, and allow it to sit for another 24 hours.

Day 3

By day three, you may start to see fermentation bubbles in the starter! Repeat the same process as yesterday, adding 1 tablespoon of flour and 2 teaspoons of water. Mix, cover, and set aside.

During the next 24 hours, your starter may start to rise.

Day 4

Today, we are going to increase the volume more than before. The growing sourdough starter should smell really nice by now, like sourdough and yeast – reminiscent of a brewery or bakery! That is an excellent sign she is getting stronger and can handle more food.

This time, add 1/3 cup flour and 1/4 cup water.

Mix well, until it looks like most of the flour clumps are broken up and the starter is fairly smooth. Cover the container, note the level of the starter on the side of the container, and set it aside again. If you’re using a pint jar, it should be about ⅓ full now.

Within 12 to 24 hours, your starter should bubble, rise, and nearly double in size!

Day 5

If your starter is now actively bubbling, rising and falling – congratulations! You have successfully reactivated the dry sourdough starter.

When a starter rises to double its size and then stays elevated, that is considered “peak activity”. Technically, it is ready to bake with at that point!

Feeding your Starter schedule

You can keep your starter in the fridge and feed it weekly until you are ready to bake. To feed it, you will use equal parts flour and water. Give it a good stir and cover.

When you are ready to bake, the DAY BEFORE, take the starter out of the fridge. Do not discard any starter. Add equal parts flour and water the night before you plan to bake, and again next morning. You should have enough discard starter by noon next day to bake the recipe below. Always save at least 50 grams of starter in your jar.

Rustic Bread Recipe

Ingredients

5 cups (600g) All-Purpose Flour

1 1/2 cups (340g) water, lukewarm

1 cup (227g) ripe sourdough starter

2 1/2 teaspoons (15g) table salt

1 to 2 teaspoons instant yeast*

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients, kneading to form a smooth dough.

Allow the dough to rise in a lightly greased, covered bowl until it's doubled in size, about 1 1/2 hours.

Transfer the dough to a lightly floured surface and divide in half; it'll deflate somewhat. Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes.

To make batards (fat ovals), elongate each ball of dough you've preshaped by gently rolling it back and forth on an unfloured work surface several times. For longer loaves, continue rolling until they're about 10" to 11" long.

Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 425°F.