How to Rehydrate Your Dehydrated Sourdough Starter

Bringing your starter back to life is simple—it just takes a few days of feeding and a little patience.

Day 1: Wake It Up

• Place your package of dehydrated starter flakes in a clean jar.

• Add 2 tablespoons of warm (not hot) filtered water.

• Let sit for a few hours until the flakes soften.

• Stir gently to combine.

  
  

Day 2: First Feeding

• Add 2 tablespoons flour + 2 tablespoons water.

• Stir well, cover loosely (a paper towel or cloth with a rubber band around it works well), and let sit at room temperature (ideally 70–75°F).

  
  

Day 3–5: Build Strength

• Discard (throw away) about half of the mixture.

• Feed again with equal parts flour and water (about ¼ cup each).

• Repeat this feeding every 24 hours.

• You should start to see bubbles and notice a slightly tangy smell.

  
  

Day 5–7: Ready to Bake

• Once your starter is bubbly, doubles in size within a few hours of feeding, and smells pleasantly sour—it’s ready to use!

  
  

Tips for Success

• Use unbleached flour for best results.

• Keep your jar loosely covered (it needs to breathe).

• If your kitchen is cool, it may take a little longer—be patient.

• A little separation or mild odor early on is normal.