Easy, step by step instructions for activating your Sourdough Starter

Sourdough Starter Activation Instructions

Pour the entire packet into a clean jar.

Add:

Stir until fully combined into a thick paste.

Cover loosely (lid resting on top or a cloth cover) and place in a warm spot.

Let rest for 24 hours.

After 24 hours, add:

Mix thoroughly and cover loosely.

Let rest another 24 hours.

You may see bubbles forming — that is a great sign!

By now, your starter may rise, bubble, and even double in size before settling back down. That's normal and healthy.

Discard most of the starter, leaving about 3 oz in the jar.

Add:

Stir well.

Wait 4–8 hours. If it doubles, it's ready to bake. If not, simply repeat this feeding every 24 hours until active.

This starter is very forgiving. Consistency matters more than perfection.

Use unbleached all-purpose flour or bread flour for best results.

For gluten-free formulas, we recommend brown rice flour.

Keep on the counter and feed once daily.

Store in the refrigerator and feed once per week.

Place the jar loosely covered inside a turned-off microwave or oven with a cup of hot water beside it.
Cooler temperatures slow fermentation but won't harm your starter.
Don't see activity yet? That's okay. Some starters take a little longer to wake up. Keep feeding every 24 hours and maintain warmth.
We recommend a room temperature of 72–80°F.
Make sure you are using unbleached flour, not bleached flour, as this can affect your starter's performance greatly.
Notice any gray liquid on top? That's called hooch. It simply means your starter is hungry. Pour it off or stir it in, then feed.
Does the top look dry? Low humidity can cause a crust to form. Use a solid lid resting loosely on top instead of a cloth cover.