How to Revive Dehydrated Sourdough Starter: A Step-by-Step Guide
If you've just brought home a packet of dehydrated sourdough starter — welcome to the start of something delicious. With a little patience and a few simple steps, you'll bring your starter back to life, transforming it from a dormant state into a bubbly, active culture ready to bake nourishing, homemade breads and bakes.
This guide will walk you through exactly how to revive your starter and build a strong foundation for all your sourdough adventures.
Reviving Your Starter
- Empty the entire packet (10g) of dehydrated starter into a glass cup, mason jar, or similar container.
- Add 2 oz of lukewarm water and stir well.
- Let sit for 3 hours. Tip: Stir occasionally or swish the jar when you walk by to help the starter dissolve.
- After 3 hours, mix in 1 oz (about 1/4 cup) of all-purpose flour.
- Cover loosely with plastic wrap and leave at room temperature overnight.
- The next day, without discarding, feed the mixture with 1 oz lukewarm water and 1 oz flour. Cover loosely and leave it out overnight again.
- Repeat the same feeding the next day: 1 oz water, 1 oz flour.
- On the third day, increase the feeding to 4 oz of lukewarm water and 4 oz flour (that’s about 1/2 cup water and 1 cup flour).
Your starter should now be waking up! When it becomes bubbly and doubles in size within 4–6 hours of feeding, it’s ready to bake or maintain.
Note: Don’t worry if it takes a few extra days to become active—some starters just need more time. Be patient and keep feeding daily. You should see activity by the end of the first week.
To make the process even easier, here’s a simple day-by-day visual schedule. It breaks down each step so you can follow along with confidence — especially helpful if you're starting on a Sunday!
|
Day |
Steps |
Notes |
|
Sunday |
- Mix 10g dehydrated starter with 2 oz lukewarm water. - Let sit for 3 hours, stirring occasionally. - Add 1 oz (1/4 cup) flour. |
Cover loosely and leave on counter overnight. |
|
Monday |
- Without discarding, feed with 1 oz lukewarm water + 1 oz flour. |
Cover loosely and leave out overnight. |
|
Tuesday |
- Feed again: 1 oz lukewarm water + 1 oz flour. |
You may see some light bubbling. |
|
Wednesday |
- Feed with 4 oz lukewarm water + 4 oz flour (1/2 cup water + 1 cup flour). |
Starter should be showing more activity. |
|
Thursday |
- Discard all but 4 oz starter. - Feed with 4 oz water + 4 oz flour. |
Watch for rise and bubbles within 4–6 hours. |
|
Friday |
- Continue regular feedings: discard to 4 oz, then feed 4 oz water + 4 oz flour. |
Ready for baking if bubbly and doubling! |
|
Saturday |
- Optional feeding or baking day. Starter should be active now. |
Use or maintain as desired. |
Getting Your Starter Ready for Baking
Before baking, make sure your starter is strong and active:
- Discard all but 4 oz (about 1/2 cup) of your starter.
- Feed it with 4 oz each of lukewarm water and flour.
- Let it sit at room temperature until bubbly and doubled in size. Then—let the baking begin!
Maintaining Your Starter
On the counter:
Feed once every 24 hours with equal parts starter, water, and flour by weight.
In the fridge:
Feed once a week. Let it sit at room temperature for a few hours after feeding, then store it covered in the fridge.
Enjoy your sourdough journey!
Sarah at Evergold