10 grams of my Dehydrated Sourdough Starter - Emma
Ingredients - King Arthur's Bread Flour, Filtered Water
Instructions for rehydrating
In a clean jar or bowl combine 5 grams of the dried sourdough starter with 25 grams of warm water. Stir well and make sure all starter is fully submerged with water. Allow the mixture to sit for 1 hour till all the starter is softened.
After the starter is rehydrated, add 25 grams of bread flour to the mixture. I have always used King Arthur’s bread flour in my starter but many feed their starter with AP flour. Stir well and ensure there are no dry lumps. The consistency should be a very thick pancake like batter. If it is too thick add a bit more water and if it is too thin add a bit more flour.
Cover the jar with a loose-fitting lid and place the starter in a warm spot, ideally around 78 degrees. Within 12-14 hours you should start to see signs of activity, such as bubbles and expansion. If the starter is not rising, it may need another feeding. Usually, you have to feed a dehydrated starter 2-3 times to get it active again. Before each feeding you can discard a portion (usually about half) and feed it again with equal parts flour and warm water. The starter should eventually double in size within a few hours after feeding it. You have not brought it back to its hydrated state and active.
Once it is consistently doubling in size it is ready to go.
Happy Baking!
Dehydrated Sourdough Starter-Emma
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