Easy, step by step instructions for activating your Sourdough Starter

Easy, step by step instructions for activating your Sourdough Starter

How to Activate a Freeze-Dried (Powdered) Sourdough Starter

Follow these step-by-step instructions to rehydrate and activate your freeze-dried sourdough starter for baking delicious homemade bread.

What You’ll Need:

  • 1 packet (or portion) of freeze-dried sourdough starter
  • Unchlorinated water (filtered or bottled)
  • Unbleached all-purpose or bread flour
  • A clean glass jar or container
  • A spoon or spatula for mixing
  • A breathable cover (cheesecloth, coffee filter, or a loose lid)
  • A warm spot (75-80°F / 24-27°C)

Step 1: Rehydrate the Starter

  1. In a clean jar, mix 1 tablespoon of freeze-dried sourdough starter with 2 tablespoons of lukewarm (non-chlorinated) water.
  2. Stir well to dissolve the powder, letting it sit for about 10-15 minutes to fully absorb the water.

Step 2: First Feeding

  1. Add 2 tablespoons of unbleached all-purpose or bread flour to the mixture.
  2. Stir well to create a thick paste.
  3. Cover the jar loosely and place it in a warm spot.
  4. Let it sit for 12-24 hours. You may not see bubbles yet, but the starter is waking up.

Step 3: Second Feeding

  1. Add ¼ cup of flour and 2 tablespoons of water to the starter.
  2. Stir thoroughly to combine.
  3. Cover and let it sit in a warm spot for another 12-24 hours.
  4. You should start to see small bubbles forming, a sign of fermentation.

Step 4: Continue Regular Feedings

  1. Discard half of the starter (to maintain a manageable size).
  2. Add ¼ cup of flour and ¼ cup of water.
  3. Stir, cover, and let sit for another 12 hours.
  4. Repeat this process twice a day until the starter becomes active, bubbly, and doubles in size within 4-6 hours of feeding.

Step 5: Ready to Use!

  • Your starter is fully active when it consistently doubles in size after feeding and has a pleasant, tangy aroma.
  • Now, you can use it in sourdough recipes or store it in the refrigerator for regular maintenance feedings.

Maintenance Tips:

  • If refrigerating, feed the starter once a week with equal parts flour and water.
  • To use after refrigeration, take it out, feed it, and wait for it to become bubbly before baking.
  • Always use non-chlorinated water and unbleached flour for the best results.

Enjoy your homemade sourdough baking! 🍞

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