Dried Starter
If you have purchased our dried starter from us and are looking what to do next you are in the right spot. Below are step by step instructions for how to get your starter back to life and making delicious breads and pastries for you at home!
Steps For Hydrating Your Dried Burread Starter
Step 1
Place all your dried starter in the jar provided. Add 25 grams of water and 25 grams of any flour inside and mix until no dry flour remains. Let rest in a warm spot for 24 hours.
Step 2
Next you will again add 25 grams of water and 25 grams of any flour and mix until no dry flour remains. Let rest again for 24 hours in a warm spot.
Step 3
Repeat step 2, but if the starter has come alive it might fill the jar and have lots of bubbles. If so, remove 1/2 of the starter and then add 25 grams of water and 25 grams of flour. Let rest for 12 hours
Step 4
Repeat step 3. Things to note. If your jar is full of starter just toss out 1/2 of it and continue steps. What you are looking for is the starter to be bubbly and double its size. Once this happens you will need to "feed" your starter every 12 hours with equal parts flour and water and 20% starter. Meaning 80% is waste or discard starter. Try to keep your starter in a warm environment as this will affect how fast or slow fermentation begins and continues. Once your starter is alive you can also put it in the fridge for 2 weeks to store it, or you can dry it on a parchment cookie tray and store sealed for 6 months. But make sure before you store it that is has been fed and has fermented for 6-12 hours. Fermented starter will store better in the fridge than unfermented. Good Luck!