Rehydrate & Reactivate a Dry Sourdough Starter

What is meant by the term activating a sourdough starter?

Activating a dry sourdough starter refers to the process of rehydrating and revitalising a dehydrated or dormant sourdough starter to make it active and ready for baking. A dry sourdough starter is typically a powdered form of starter that has been dried out to preserve it. Activating it involves several steps to bring it back to a state where it can ferment and leaven bread effectively.

The Process

1. Gather Your Supplies

• Dry sourdough starter: Ensure it’s in a dry, powdery form.
• Warm water: Use filtered or bottled water at room temperature (around 24°C or 75°F).
• Flour: Use strong white bread flour like Marriages. Whole wheat flour and Rye can also be used.
• A clean jar or container: For mixing and storing the starter.
• A spoon, spatula or spurtle: For stirring.
• A kitchen scale: For accurate measurement.

2. Initial Rehydration

1. Measure the Dry Starter: Weigh out 10 grams of dry sourdough starter.
2. Add Water: Place the 10 grams of dry starter in a clean jar or container and add 60 grams of warm water. Mix well to dissolve the dry starter into the water.

3. Let It Sit

• Rest: Cover the jar loosely (with a lid or plastic wrap) and let it sit at room temperature (ideally around 21-24°C) for 24 hours. This period allows the starter to fully rehydrate and begin the fermentation process.

4. Feed the Starter

1. Add Flour: After the initial resting period, you should see some bubbles or signs of activity. Add 30 grams of flour to the mixture and stir well.
2. Add More Water: Add another 60 grams of warm water. Mix until the flour is fully incorporated and you have a smooth batter.

5. Let It Ferment

• Rest Again: Cover the jar loosely again and let it sit at room temperature for another 24 hours. The starter should become bubbly and rise in volume.

6. Continue Feeding

1. Regular Feedings: Repeat stages 4 and 5 every 12-24-hour period until the starter doubles in volume.
2. Discard: Before each feeding, discard about half of the starter (approximately 30 grams) to manage the volume and maintain a healthy starter.

7. Check for Activity

• Bubbling and Doubling: Your starter should be very active, bubbling vigorously, and doubling in size within 4-6 hours of feeding. It should have a pleasant sour aroma. This activity timeline indicates the starter is now active enough to bake with or store in the fridge.

8. Adjust as Needed

• Temperature: If the starter is not rising well, ensure it’s kept in a warm spot. If it’s rising too quickly or too slowly, adjust the temperature or feeding schedule accordingly.

9. Store

• Refrigeration: Once your starter is well-established and active, you can store it in the refrigerator if you’re not baking frequently. Feed it once a week and let it sit at room temperature for a few hours before using or feeding it again.
• At Room Temperature: If baking often, keep the starter at room temperature and continue regular feedings.

10. Maintenance

• At a minimum, refresh your starter weekly using 25g of live starter, 50g of 24°C water and 50g of flour. Mix the starter in with the water first vigorously, before adding the flour. Cover loosely and leave on the side to double in size.
• You may need to double refresh before baking to produce a large sourdough boule.

With these steps, your dry sourdough starter should become active and ready for baking delicious sourdough bread!

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