Before I tried this it seemed SO daunting but it was actually easier than rehydrating a starter I had purchased from somewhere else!

IMPORTANT: SOURDOUGH STARTER IS LIKE CEMENT SO NEVER DUMP IT DOWN YOUR SINK!

You’ll have to follow these steps for about a week before you can start baking bread with it.

Day 1: Add 60 grams of unbleached flour and 60 grams of warm water to a glass jar. Mix together until well combined and put the lid on.

Day 2: Don’t do anything! Don’t even open the jar!

Day 3: Dump out and throw away half of the starter and add 60 grams of flour and 60 grams of warm water. Mix until well combined and put the lid back on.

Day 4: Dump out and throw away half of the starter and add 60 grams of flour and 60 grams of warm water. Mix until well combined and put the lid back on.

Day 5: Dump out and throw away half of the starter and add 60 grams of flour and 60 grams of warm water. Mix until well combined and put the lid back on.

Day 6: Dump out and throw away half of the starter and add 60 grams of flour and 60 grams of warm water. Mix until well combined and put the lid back on.

Day 7: Dump out and throw away half of the starter and add 60 grams of flour and 60 grams of warm water. Mix until well combined and put the lid back on.

After you’ve completed these steps and your starter is rising well, you can feed it like normal and start to bake bread! The normal feed recipe can be found here. Normal feeds