Directions
- 1Pour the contents of the dehydrated sourdough starter into a clean 16 oz glass jar.
- 2Add 3 tablespoons of filtered room temperature water.
- 3Mix well using a wooden spoon or rubber spatula; avoid metal.
- 4Let it sit for one hour.
- 5Add 2 tablespoons of unbleached bread flour.
- 6Mix well.
- 7Place a rubber band around the jar to track growth, then place the lid loosely on top.
- 8Wait 24 hours.
- 9Add 2 tablespoons of unbleached bread flour and 1 tablespoon of room temperature filtered water. Mix well.
- 10If the mixture is too thick, add a teaspoon of water.
- 11Wait 24 hours.
- 12Repeat the same steps as Day 2.
- 13Add 0.5 cup of unbleached bread flour and 0.25 cup of room temperature filtered water.
- 14Mix very well and scrape down the sides of the jar.
- 15Wait 24 hours.
- 16Move the starter to a larger jar.
- 17Add 0.5 cup unbleached bread flour and 0.25 cup room temperature filtered water.
- 18Mix well.
- 19Wait 4-6 hours until starter doubles in size.
Ingredients
- 1 package dehydrated sourdough starter
- 3 tablespoons filtered room temperature water
- 2 tablespoons unbleached bread flour
- 0.5 cup unbleached bread flour
- 0.25 cup filtered room temperature water
Equipment
16 oz glass jarwooden spoonrubber spatularubber band
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