Dried Starter
If you’ve purchased our dried starter and are wondering what to do next, you’re in the right place. Below you’ll find step-by-step instructions to bring your starter back to life so you can start baking delicious breads and pastries at home!
Steps For Hydrating Your Dried Burread Starter
Step 1
Place all of your dried starter into the jar provided. Add 25 grams of water and 25 grams of any flour, then mix well until no dry flour remains. Let it rest in a warm spot for 24 hours.
Step 2
Next, add another 25 grams of water and 25 grams of any flour, and mix until no dry flour remains. Let it rest again in a warm spot for 24 hours.
Step 3
Repeat step 2. If your starter has come to life, you may notice it expanding in the jar with lots of bubbles. If that happens, discard about half of the starter, then add 25 grams of water and 25 grams of flour. Mix well and let it rest for 12 hours.
Step 4
Repeat step 3. A few things to keep in mind: if your jar is full of starter, simply discard about half and continue the feeding process. What you’re looking for is an active starter that becomes bubbly and doubles in size.
Once it reaches this stage, you’ll need to “feed” your starter every 12 hours using equal parts flour and water, keeping about 20% starter in the mix (meaning roughly 80% is removed as discard). Try to keep your starter in a warm environment, as temperature will affect how quickly fermentation develops and continues.
Once your starter is fully active, you can store it in the fridge for up to 2 weeks, or dry it on a parchment-lined baking sheet and keep it sealed for up to 6 months. Before storing, make sure it has been freshly fed and allowed to ferment for 6–12 hours. A well-fermented starter stores better in the fridge than one that hasn’t fully developed.
Good luck!