How to activate your sourdough starter
Equipment
Pint-size glass mason jar and lid or similar (for initial activation)
Larger glass container, such as a 1 to 2 liter glass flip-top container (for ongoing starter storage)
1/2 tbsp dried sourdough starter culture
White bread flour or all-purpose flour (amount varies with each step)
Filtered lukewarm water (non-chlorinated, avoid using cold water)
Instructions
Day 1
1. In a clean pint-size mason jar (or similar) combine 1/2 tbsp of dried sourdough starter powder or flakes (one of our packets) with 1.5 tbsp 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.
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2.Add 1 tbsp of flour. Mix thoroughly.
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3. Cover the jar with a lid or other cover to prevent it from drying out. Set the container in a moderately warm location (70 to 75 is ideal). Come back in about 24 hours.
Day 2
1. Into the same jar as yesterday, add 1 tbsp of flour and 2 teaspoons of water to the starter. Mix well.
2. Cover the jar or container again and allow it to sit for another 24 hours.
Day 3
1. Repeat the same feeding process as Day 2 (1 tbsp flour and 2 teaspoons water).
Day 4
1. This time, add 1/3 cup flour and 1/4 cup water to the starter. Mix well.
2. Cover the container and set aside once again. Consider marking the level of the starter after feeding. It should rise quiet a bit by this time!
Day 5
1. Transfer your starter from the mason jar into a clean mixing bowl.
2. Add 1 scant cup of fresh flour (just a hair shy of a cup!) and 1/2 cup of water. Mix thoroughly.
3. Transfer the starter into a new larger container of choice (such as a 1 to 2 liter glass flip-top jar). This will be the starters “forever home”. Set aside at room temperature once again.
4. 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” and is ready to bake with. It will deflate after a few hours and need to be fed or refrigerated.
If you aren’t sure what to do next, store your active sourdough starter in the fridge and you can visit this article for how to bake with it. Goodluck and have fun!