How to Start
Directions for Reactivating a Dehydrated Sourdough Starter
Reactivating a dehydrated sourdough starter is a simple process that just requires time, patience, and a few basic ingredients. Follow these steps to bring your starter back to life:
What You’ll Need:
• Dehydrated sourdough starter flakes
• Non-chlorinated water (filtered or bottled is best) I actually use tap water and it does fine. But best practice is bottled.
• Unbleached all-purpose or bread flour or unbleached wheat flour
• A clean glass jar or bowl
• A spoon or spatula
• A breathable cover (coffee filter, cheesecloth, or loosely placed lid)
Step-by-Step Instructions:
Day 1: Rehydration
1. Measure Starter Flakes: Place 1 tablespoon of dehydrated sourdough starter flakes into your jar or bowl.
2. Add Water: Add 2 tablespoons of lukewarm (not hot) water. Stir gently to submerge the flakes fully.
3. Cover: Cover loosely and let sit at room temperature for 6-12 hours to allow the flakes to soften completely.
4. Add Flour: Stir in 2 tablespoons of flour and mix until it forms a paste.
5. Rest: Cover loosely and let sit at room temperature for 24 hours.
Day 2: Feeding
1. Check Consistency: By now, the starter should look like a thick paste. It may not show bubbles yet, which is fine.
2. Feed Again: Add 2 tablespoons of flour and 2 tablespoons of water. Stir to combine.
3. Monitor: Cover and let it sit at room temperature for another 24 hours.
Day 3: Activating
1. Look for Activity: You should start seeing small bubbles and a tangy smell. This indicates the wild yeast and bacteria are waking up.
2. Feed Larger Amounts: Add ¼ cup of flour and ¼ cup of water. Stir thoroughly to incorporate.
3. Monitor and Rest: Cover and let it sit for 12 hours.
Day 4-5: Strengthening
1. Continue Feeding: Feed the starter twice daily, approximately every 12 hours. Use equal parts water and flour by weight or volume (e.g., ½ cup flour and ½ cup water).
2. Look for Activity: The starter should double in size within 4-6 hours of feeding and develop a fruity, tangy smell.
Tips for Success:
• Use non-chlorinated water, as chlorine can inhibit yeast activity.
• Maintain a warm environment (70-75°F) to encourage fermentation.
• If the starter isn’t bubbling by Day 4, be patient. Some starters take longer to revive.
Once your starter is active, bubbly, and doubling consistently, it’s ready to use for baking! If not baking immediately, store it in the refrigerator and feed weekly to maintain its health..
Your first loaf!
Simple Sourdough Bread Recipe
This recipe creates a delicious, crusty loaf with a soft interior. It’s perfect for beginners or seasoned bakers!
Ingredients:
• Active sourdough starter: ½ cup (113g)
• Warm water: 1¼ cups (300g)
• Unbleached all-purpose or bread flour: 3 cups (360g)
• Salt: 1½ teaspoons (9g)
Instructions
Day 1: Mixing and Bulk Fermentation
1. Feed Your Starter: Ensure your starter is active, bubbly, and has doubled in size before starting.
2. Mix Dough:
• In a large bowl, mix the sourdough starter with the warm water until dissolved.
• Add the flour and salt. Stir until the dough comes together and no dry flour remains. The dough will be shaggy and sticky.
3. Rest (Autolyse): Cover the bowl with a damp towel and let the dough rest for 30 minutes.
4. Stretch and Fold:
• Over the next 3-4 hours, perform 4 sets of stretch-and-folds, spacing them 30 minutes apart.
• To stretch and fold, grab a portion of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat 3-4 times per set.
5. Bulk Fermentation: After the stretch-and-folds, cover the dough and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
Day 1 (Evening): Shaping and Cold Proofing
1. Shape the Dough:
• Lightly flour your work surface and gently turn the dough out.
• Shape it into a round or oval loaf by folding the edges into the center and flipping it over. Use your hands to create surface tension as you shape.
2. Prepare the Proofing Basket: Place the dough seam-side up in a well-floured proofing basket or a bowl lined with a floured kitchen towel.
3. Cold Proof: Cover and refrigerate the dough overnight (8-12 hours). This slows fermentation and improves flavor.
Day 2: Baking
1. Preheat Oven:
• Preheat your oven to 475°F (245°C). Place a Dutch oven (or baking stone) inside to heat for at least 30 minutes.
2. Score the Dough:
• Turn the dough out onto a piece of parchment paper. Use a sharp knife or lame to score the top (this allows the bread to expand while baking).
3. Bake:
• Carefully transfer the dough (with parchment) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
• Remove the lid and bake for another 20-25 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
4. Cool: Transfer the bread to a wire rack and let it cool completely before slicing.
Tips for Success:
• Use a kitchen scale for precise measurements.
• Don’t rush the process; sourdough bread requires time and patience.
• Experiment with hydration levels and flours (e.g., whole wheat or rye) to develop your ideal loaf.
Enjoy your homemade sourdough bread with butter, jam, or as the base for a delicious sandwich!
Sourdough Discard Crackers
These crispy crackers are perfect for snacking or serving with cheese and dips.
Ingredients:
• 1 cup (240g) sourdough discard
• 1 cup (120g) all-purpose flour
• ¼ cup (60ml) olive oil
• ½ teaspoon salt
• Optional: Herbs, spices, or seeds for topping (e.g., rosemary, sesame, everything bagel seasoning)
Instructions:
1. Mix Dough: Combine the sourdough discard, flour, olive oil, and salt in a bowl. Mix until a stiff dough forms.
2. Chill Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Roll Out Dough: Preheat the oven to 350°F (175°C). Roll the dough thinly (1/8-inch or less) on parchment paper.
4. Cut and Top: Use a knife or pizza cutter to slice into squares or rectangles. Sprinkle with your desired toppings and press them gently into the dough.
5. Bake: Transfer the parchment paper with the crackers to a baking sheet. Bake for 15-20 minutes, or until golden and crisp.
6. Cool and Store: Let cool completely before storing in an airtight container.
Discard Pancakes
Ingredients:
• 1 cup (240g) sourdough discard
• 1 cup (120g) all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (240ml) milk
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract (optional)
Instructions:
1. Mix Dry Ingredients: In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Combine Wet Ingredients: In another bowl, mix the sourdough discard, milk, egg, melted butter, and vanilla.
3. Make Batter: Add the wet ingredients to the dry and stir until just combined.
4. Cook Pancakes: Heat a greased skillet over medium heat. Pour ¼ cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden.
5. Serve: Top with butter, syrup, or your favorite toppings.
