How to Reactivate Dehydrated Sourdough Starter
By Bubba Goodcrumb · · 74 seconds
Bring your dehydrated sourdough starter back to life with a simple day by day method, no guessing required. Start with 10g dehydrated starter, 20g water, and 20g flour, then learn what to watch for as it wakes up: bubbles, aroma, rise, and feeding rhythm. A warm spot around 72 to 78°F helps
Video transcript & original script
Original production script
From the original Bubba Goodcrumb post in Ori. This may include production directions and may differ from the final spoken wording.
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Reactivating dehydrated sourdough starter is simple.
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Day one. Rehydrate.
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Place ten grams of starter in your jar.
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Add 20g of water.
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Stir and rest about an hour to soften the flakes.
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Then add 20g of flour and stir until no dry pockets remain. Cover loosely and set it somewhere warm.
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72 to 78 degrees is the sweet spot.
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Day two. First refreshment. Look for a few small bubbles. Discard 40g, keeping ten. Feed it 20g of water and 20g of flour.
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Stir well and mark the level on the jar. Those early bubbles mean fermentation has begun.
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Day three build strength. Now you want bubbles throughout and a fruity, tangy, yeasty aroma. Repeat the day two feeding. If it doubles in 4 to 5 hours, it's getting hungry. Feed it more often. Watch the rise line to see where it peaked.
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Day four and beyond.
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Is it ready? You're looking for four things. It consistently doubles after feeding shows bubbles throughout, has a predictable rise and peak, and smells clean and fermented. Most active starters double in 4 to 8 hours in a warm kitchen.
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When a doubles like clockwork, it's ready to bake.