Rehydrating Sourdough Starter

Rehydrating a Sourdough Starter involves reviving a dehydrated Starter bringing it back to life. Therefore, reviving a dehydrated Sourdough Starter means bringing a dried starter back to life by reintroducing moisture and feeding it until it becomes active and bubbly again. Finally, here’s a step-by-step guide to help you do so:

What You Need

• 1-2 tbsp. Dehydrated (Dried) Sourdough Starter
• Warm Water
• Flour (Unbleached All-Purpose, Bread, Whole Wheat, or Rye)
  • Clean Jar or Container (I typically use a Mason Jar)

Step-by-Step Guide

Step One: Rehydrate the Sourdough Starter

1. First, place 2 tablespoons of dehydrated or dried Starter in a clean jar.
2. Next, add 2 tablespoons of warm water.
3. Then, stir well to ensure all the dried Starter is submerged and begins to dissolve.
   • Note: If it is not submerged, add a touch more water.
4. Finally, let it sit for about 2-3 hours, until the Starter softens and dissolves completely.

Step Two: Feed It

1. First, once the Starter has rehydrated for about 2-3 hours and looks milky, it’s time to feed it!
2. Next, add 2-3 tablespoons of flour and 2 more tablespoons of warm water to the jar.
3. Then, stir until well combined, creating a thick paste.
4. Next, cover the jar loosely to allow airflow, but do NOT seal the jar with a lid (trust me, it will explode).
   • Note: I typically cover my jar with loose-fitting plastic wrap, a jar cover, or drape a kitchen towel over the top.
5. Finally, let it ferment at room temperature for at least 12-24 hours.
   • Note: Ideally, room temperature would be between 70-75°F or 21-24°C.

Third Step: The First Feeding

1. First, after 12-24 hours, you should see fermentation bubbles (aka signs of life/an active Sourdough Starter).
2. Next, discard half of the mixture (about 2 tablespoons) and add 2 tablespoons of fresh flour and 2 tablespoons of warm water.
   • Note: The warm water helps to activate the naturally occurring yeast in the flour.
3. Then, stir with a fork to combine, and loosely cover with plastic wrap, a jar cover, or a kitchen towel.
4. Finally, let it ferment and bulk for another 12-24 hours.
   • Note: If you have a hard time determining if your Sourdough Starter has doubled, you can draw a line on the jar at where you fed it. Then, you can see how it’s risen over the day.

Fourth Step: Caring for Your Sourdough Starter

Caring for your Sourdough Starter is vital to maintaining a “healthy environment” for the wild bacteria to grow and give it its distinct flavor.

1. First, repeat the feeding process every 12 hours (morning and night) by discarding half of the mixture and adding equal parts of flour and warm water (the 1:1 ratio).
2. Finally, as the Starter becomes more active, it will start to double in size within 4-6 hours of feeding.
   • Again: to monitor the bulking Starter, I’d recommend drawing a line on your jar or placing a rubber band at the feeding line. Then, you can easily see how your Starter is growing.

Step Five: Monitor and Adjust

1. If your Starter is not very bubbly or active by day 4-5, continue feeding it every 12 hours.
2. However, if the Starter smells too acidic or doesn’t seem active, consider switching to feeding with Whole Wheat or Rye flour for a few feedings.
   • Note: Whole Wheat and Rye flour have extra protein to boost the activity of Sourdough Starter. (This is also great to use if you’re baking in bulk and trying to grow your Starter at a faster rate).

Step Six: Ready to Use

1. Your Starter is ready to use when it reliably doubles in size within 4-6 hours after feeding and has a pleasant, slightly tangy aroma.
2. Once fully rehydrated and revived, you can use it in your recipes or store it in the fridge.
   • Note: Refer to: Caring for Sourdough Starter for other helpful tips and tricks!

FAQ’s

Why Revive a Dehydrated Sourdough Starter?

• Preservation: Dehydrating a Starter is a way to preserve it for long periods without the need for regular feeding, which is useful if you want a backup or if you are not baking for a while.
• Sharing: It’s a convenient way to share your Starter with others since dried Starter is easy to transport and store.
• Restoration: If your active Starter has been neglected or lost, reviving a dehydrated portion can quickly get you back to baking.

What Happens During Revival?

When you rehydrate the dried Starter and begin feeding it with water and flour, the following occurs:

1. Rehydration: Water reactivates the dormant yeast and bacteria in the dehydrated Starter.
2. Feeding: Adding fresh flour and warm water provides the food source (sugars and nutrients from the flour) that the yeast and bacteria need to grow and reproduce.
3. Fermentation: As the yeast and bacteria become active, it starts fermenting the sugars in the flour, producing carbon dioxide (bubbles) and acids that give Sourdough its distinctive flavor.
4. Growth: With regular feedings, the microbial population increases, and the Starter becomes active, bubbly, and ready for baking.

Reviving a dehydrated Sourdough Starter essentially means restarting the fermentation process and nurturing the microbes back to an active state where they can leaven bread. Following this guide will help you create a beautiful fermented Starter that can be used for any Sourdough creation!

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