How to Re-hydrate your new starter

Day 1

Morning

1. Empty the entire packet (10g) of dehydrated sourdough starter into a 1-quart jar.
2. Add 50g of Luke warm water (CAUTION: do not use hot water)
3. Let it sit for 24 hours and stir occasionally until the starter is fully mixed in.

Day 2

Morning

1. Add 40g of flour and stir well.  (Add a few drops of water if necessary to achieve a paste-like consistency)
2.  Cover loosely and leave at room temperature (around 76° is ideal). 

Evening

1. Transfer 30g of the mixture to a clean jar and discard the rest.
2. Add 30g of water and 30g of flour. Stir well.
3. Cover loosely and leave at room temperature (around 76° is ideal)

Day 3

Morning

1. Transfer 30g of the mixture to a clean jar and discard the rest.
2. Add 30g of water and 30g of flour. Stir well.
3. Cover loosely and leave at room temperature (around 76° is ideal)

Evening

1. Transfer 30g of the mixture to a clean jar and discard the rest.
2. Add 30g of water and 30g of flour. Stir well.
3. Cover loosely and leave at room temperature (around 76° is ideal)

Repeat Day 3 steps for 1-3 more days...until your starter shows visible signs of activity, like noticeable bubbling throughout the mixture, has doubled in size since the last feeding and smells slightly sour. 

Click here if you need any assistance.  

Thanks, Jay and Amy