Rehydrating Sourdough Starter Flakes

If you received your sourdough starter flakes from us, you will find about one (1) tablespoon of flakes in the ziplock bag. Only one (1) teaspoon is needed -- save the rest in the fridge.

Visit The Store if you need some flakes.

Flour: Use a good all-purpose flour. We use King Arthur.

Water: Use filtered or bottled water. If using tap water that has chlorine in it, pour some water into an open container and let it set - uncovered - for a couple of hours.

Discarding: Once you get into the feedings after Day 1, discard any starter not used in the feeding.

How big of a jar: After Day 2, use a jar with a 16-20 ounce capacity.

Most of the measurements are in grams.

Day 1

1. In a small jar, combine 30 grams flour + 30 grams water

2. Mix well

3. Add one (1) tsp sourdough starter flakes and mix again

4. Loosely cover the jar and set aside at room temperature

Day 2

1. Mix together 30 grams flour + 30 grams water + 30 grams of the Day 1 mix

2. Discard the rest of the Day 1 mix

3. Cover the jar and set aside at room temperature

Day 3

1. Mix together 30g flour + 30g water + 30 grams of the Day 2 mix

2. Discard the rest of the Day 2 mix

3. Cover the jar and set aside at room temperature

Note: Depending on activity, feed the starter 1x to 2x a day

Day 4-5-6

1. 30g flour + 30g water + 30g starter

2. Discard the rest of the previous mix

Note: If very active, feed twice a day — morning and evening

Day 7

1. Go bake!!

From here on out, follow the instructions in Feeding Your Sourdough Starter.