Reviving a dried starter takes about 5 days of regular feedings to reactivate the yeasts and bacteria. It’s a simple process that anyone can do with flour, water, and patience. Make sure to weigh your ingredients! Follow along as I walk you through how to wake up your sleeping sourdough.
Supplies
- Lidded glass jars in varying sizes or similar container
- Unbleached high-quality flour (all purpose or bread)
- Filtered water
Day 1:
Let’s get that dried starter rehydrated! In a small glass jar, combine:
- 5 grams dried starter crumbs
- 25 grams warm filtered water
Stir until all the dry bits are covered in the water. Cover with a loose lid and let rest for 1-2 hours at room temperature.
Next, add:
- 20 grams all-purpose flour
Stir well to incorporate the flour into the watery starter. Cover with a loose lid and leave on the countertop overnight. Don’t worry if there are no bubbles or rise at this point. Rehydration takes time!
Day 2:
Discard all but 10 grams of your starter in the jar. Add:
- 25 grams flour
- 25 grams warmish water
Mix well, cover with a loose lid, and let sit out overnight again. You may see a bubble or two, a sign of progress!
Days 3 & 4:
Repeat Day 2 steps – discard all but 10 grams of starter, feed 25 grams each flour and water, and leave out overnight. Bubbles and rise will become more active each day.
Day 5:
Hooray! Your starter should look lively, bubbly, and doubled in size. Feed it one last time in the evening with equal parts flour and water.
Day 6:
Your revived starter is ready for baking! From here, maintain it by feeding 1 part starter, 1 part flour, 1 part water.
Be patient and stick with the daily feedings, even when activity seems slow at first. With tender loving care, you can wake your dried sourdough starter and have it thriving once again. Happy baking!
Let me know if you have any other questions! I’m always happy to help fellow bakers revive their sourdough starters.
Rocky Sink Farm 