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Your Sourdough Starter Instructions

Thank you for buying our Organic Dehydrated Sourdough Starter! This page will walk you through the rehydration process step-by-step, so you can bring your starter to life and start baking real, delicious sourdough.

What You’ll Need:

  1. 1 Tbsp (10g) of dehydrated starter

    (Comes with 20g of starter so you get two tries at it!)

  2. A clean glass jar or container with a lid

  3. Organic Flour (If you don't have it, unbleached all-purpose or whole wheat flour can work)

  4. Room temp spring water (If you don't have it, use filtered or dechlorinated water. A lot of tap water has chlorine in it which can kill the bacteria)

  5. A spoon for mixing

Tips for Success:

  1. Aim for a room temp of 70–75°F (21–24°C)

  2. Use a jar that allows space for growth

  3. Stick to a consistent feeding time each day

  4. If it smells off, looks pink/orange, or gets fuzzy — start over with a clean jar

Step-by-Step Rehydration Process

Day 1 — Rehydrate + Feed

  1. Add 1 Tbsp (10g) of dehydrated starter to a clean jar with a lid. Seal up package and store the rest of your starter in a cool area for your future sourdough projects.

  2. Add 3 Tbsp (43g) of room temperature water and stir until mostly dissolved.

  3. Add 2 Tbsp (16g) flour and stir again.

  4. Scrape down the sides, press into a loose clump.

  5. Cover and let sit on the counter for 24 hours.

Day 2 — Feed

  1. After your starter has sat for 24 hours, uncover the lid and add another 2 Tbsp (16g) flour and 1 Tbsp (14g) room temp water.

  2. Stir until fully incorporated, cover again, and let sit another 24 hours.

Days 3 — Feed Again

  1. Add another 2 Tbsp (16g) flour and 1 Tbsp (14g) water. This time, stir vigorously to incorporate.

  2. Close the lid again and let sit at room temperature. You can place your starter in a warmer area if needed (70–75°F is ideal).

  3. It’s starting to smell sweet and tangy now — that means it’s working!

Day 4 — Feeding for Growth

  1. Today you might notice your starter might have risen and fallen. That’s a good sign!

  2. Add 1/4 cup (32g) flour and 2 Tbsp (28g) water. You can now transfer it to a larger jar or container if needed.

  3. Cover it up again and let it sit. You’ll see the starter get more bubbly and active.

Day 5 — Move to a Permanent Home

  1. Your starter is officially ready to be moved to its permanent home! We love a 32 oz wide-mouth glass jar (like a quart mason jar).

  2. At this point, your starter should be doubling or tripling in size 4–6 hours after a feeding, and smell tangy and slightly sweet.

  3. Now is a good time to start discarding before each feed to manage the amount. Keep 1/4 cup (about 60g) starter, and feed it with 1/2 cup (64g) flour and 1/4 cup (60g) water each time. You can now use your starter to bake or store it in the fridge between bakes.

  4. To use again, just remove it from the fridge and feed it a couple times at room temperature before baking.

Starter ready and bubbling? Here's How to Bake Your Own Bread

We've put together step-by-step instructions in The Complete Sourdough Guide to make the process easy and approachable. Happy Baking!

Need Help?

If you’re not sure how it’s going, feel free to email us a photo or question at: [email protected]

OR

Send us a DM on Instagram at: @mrs_sourdough_

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