How to Rehydrate Your Dried Sourdough Starter

Step 1: Rehydrate

  • Place 5 grams (about 1 heaping teaspoon) of dried starter in a small bowl or jar.

  • Add 20 grams (about 1 tablespoon + 1 teaspoon) of warm water (around 75–80°F).

  • Stir gently until the starter is fully moistened.

  • Let it sit for 3–4 hours, loosely covered, until softened.

Step 2: First Feeding

  • Add 20 grams (about 2 tablespoons) of unbleached all-purpose flour.

  • Add another 20 grams (about 1 tablespoon + 1 teaspoon) of warm water.

  • Stir well until smooth.

  • Cover loosely and leave at room temperature (70–75°F).

Step 3: Continue Feeding

  • Every 12 hours (morning and evening), discard half of your starter (about 1–2 tablespoons).

  • Feed with:

    • 20 grams flour

    • 20 grams water

Step 4: Watch for Activity

  • Within 3–5 days, your starter should become bubbly, rise and fall predictably, and smell pleasantly tangy.

  • Once it reliably doubles within 4–6 hours after a feeding, it's ready to bake!

Quick Tips:

  • Use a kitchen scale if possible for best results.

  • If it smells sour, fruity, or yeasty — that’s good!

  • If it smells bad (rotten, moldy), start over.

  • Use a clean container every few days to keep your starter healthy.

Easy Beginner Sourdough Bread

Ingredients:

  • 500g (about 4 cups) bread flour or all-purpose flour

  • 350g (about 1½ cups) water, room temperature

  • 100g (about ½ cup) active sourdough starter

  • 10g (about 1½ teaspoons) salt

Instructions:

1. Mix the Dough

  • In a large bowl, mix the flour and water together by hand or with a spoon until just combined.

  • Cover and let it rest for 30–45 minutes (this is called "autolyse").

  • After resting, add the sourdough starter and salt.

  • Mix everything together until fully incorporated. The dough will be sticky — that's okay!

2. Stretch and Fold

  • Over the next 2–3 hours, perform 3–4 sets of "stretch and folds" about 30 minutes apart:

    • Wet your hand, grab a portion of the dough, stretch it up, and fold it over itself.

    • Rotate the bowl and repeat 3–4 more times per set.

3. Bulk Fermentation (First Rise)

  • Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until it has roughly doubled in size and looks bubbly.

4. Shape the Dough

  • Lightly flour a clean surface. Gently turn out the dough.

  • Shape into a ball by folding the edges into the center, then flip it over and gently tighten it by pulling it across the counter.

5. Final Proof (Second Rise)

  • Place the dough seam-side up into a floured proofing basket or a bowl lined with a floured kitchen towel.

  • Cover and let it proof for 1–2 hours at room temperature, or refrigerate overnight (8–12 hours) for better flavor.

6. Preheat the Oven

  • Preheat your oven to 450°F (230°C) with a Dutch oven or heavy pot inside.

  • Heat for at least 30 minutes.

7. Bake

  • Carefully turn your dough onto a piece of parchment paper.

  • Score the top with a sharp knife or razor blade (a single shallow slash works great).

  • Transfer the dough into the hot Dutch oven.

  • Bake covered for 20 minutes, then uncovered for 20–25 more minutes until deep golden brown.

8. Cool

  • Remove from the pot and let cool completely on a wire rack before slicing.

Tips for Success:

  • Don't rush the rising times — sourdough works slowly but rewards you with great flavor!

  • Flour your hands and surface lightly to prevent sticking.

  • Baking from cold dough (straight from the fridge) works great for oven spring (that beautiful rise).