Description

Learn how to reactivate a dry (dehydrated) sourdough starter with this step-by-step guide. Using simple ingredients like dried sourdough culture, flour, and filtered lukewarm water, you’ll revive your starter over five days until it becomes bubbly, active, and ready for baking. This method is perfect for bakers looking to bring an old or dehydrated sourdough starter back to life, ensuring a robust and flavorful base for all your sourdough baking needs.

Ingredients

Scale

Dried Starter Mix

1/2 Tbsp dried sourdough starter culture (powder or flakes)

Flour

White bread flour or all-purpose flour (amounts vary)

Water

Filtered lukewarm water (non-chlorinated, avoid cold water)

Instructions

Day 1: Soften and mix starter
In a clean pint-size mason jar, combine 1/2 Tbsp dried sourdough starter powder or flakes with 1.5 Tbsp filtered lukewarm water. Allow it to sit for a few minutes to soften, stirring occasionally with a fork or spoon. Then add 1 Tbsp flour and mix thoroughly to achieve a smooth consistency. Cover the jar with a lid, beeswax wrap, or plate to prevent drying out and set it in a moderately warm spot (70 to 75°F). Let it rest for about 24 hours.
Day 2: First feeding
Add 1 Tbsp flour and 2 teaspoons water to the existing starter in the same jar. Mix well to incorporate. Cover again and let it sit for another 24 hours at room temperature.
Day 3: Second feeding
Repeat the feeding process from Day 2—add 1 Tbsp flour and 2 teaspoons water to the jar, mix thoroughly, cover, and let rest for 24 hours.
Day 4: Larger feeding
Add 1/3 cup flour and 1/4 cup water to the starter. Mix well and cover again. Set aside at room temperature. Mark the starter level to monitor activity; it should begin rising significantly by now.
Day 5: Final feeding and transfer
Transfer the starter from the jar into a clean mixing bowl. Add just under 1 cup fresh flour and 1/2 cup water, mixing thoroughly. Move the starter into a larger container (about 1 to 2 liters, such as a glass flip-top jar) which will serve as its permanent home. Keep it at room temperature. Active bubbling and rising indicate successful reactivation and peak activity; the starter is now ready for baking or refrigeration.
Ongoing maintenance
Once your starter is active, continue regular feedings as needed. If unsure what to do next, store it in the fridge until you decide. Refer to detailed sourdough starter maintenance articles for guidance on feeding and storing to keep it healthy and vibrant.

Notes

Use filtered, lukewarm water to avoid chlorine which can inhibit fermentation.
A moderately warm environment (70-75°F) optimizes yeast activity and starter growth.
Covering the jar prevents drying but allows some air exchange, which is essential for fermentation.
Consistency should be thick but stirrable; adjust flour or water slightly if too stiff or too thin.
Marking the jar helps track how much the starter rises over time, indicating its activity level.
If the starter does not bubble or rise by Day 5, continue feedings for a few more days.
Once active, maintain your starter by feeding regularly and storing in the refrigerator if not baking daily.
Always use non-metal containers and utensils to avoid any adverse reactions with the starter.

Prep Time: 5 minutes per day
Cook Time: 0 minutes
Category: Bread Preparation
Method: No-Cook
Cuisine: Artisan Baking

Keywords: sourdough starter reactivation, dehydrated sourdough, sourdough bread starter, how to revive sourdough starter, sourdough baking, homemade bread