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 (or brown rice for gluten-free)
  • 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. If you think your starter is too think YES, add more water.  Remember, this is not an exact amount, each flour will act a little differently, the exact thickness is not important.  (think thick pancake batter)
  3. Cover the jar loosely and place it in a warm spot. (your starter will need a little air)
  4. Let it sit for 12-24 hours. You may not see bubbles yet, but the starter is waking up. 12 hours is better, but if you can only do every 24 hours it will work. 

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.
  5. If you do not see bubbles, hang in there.  Patience is the key here, just keep going repeating this until you see the bubbles. 

Step 4: Once You See Bubbles

  1. Discard half of the starter (to maintain a manageable size).
  2. Add ¼ cup of flour and ¼ cup of water.  Your starter is getting  hungry now, so we feed it more. 
  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.
  • At this point, you will use PART of your sourdough starter for cooking.  The remaining amount will be fed again and used indefinitely.  This is your "Mother".  Each time you bake you will take a little bit, feed her again and you'll be able to use more the next day.  

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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