How to Activate a Dried Sourdough Starter (Step-by-Step Instructions)
Share
If you’ve received a dried sourdough starter, whether from a class, as a gift, or by ordering online, this guide will show you exactly how to activate a dried sourdough starter and bring it back to life.
At Sherwood Coffee ’n’ Bread, we believe good bread starts with good culture and that includes your starter. Whether you’re new to sourdough or just getting back into baking, reviving your starter is a simple, satisfying first step.
What Is a Dried Sourdough Starter?
A dried starter is a fully active sourdough culture that has been dehydrated to preserve its wild yeast and beneficial bacteria. Once rehydrated and fed, it becomes just as lively and ready to bake with as a fresh one.
What You’ll Need to Rehydrate a Sourdough Starter:
- 20g dried sourdough starter
- About 300g flour (any unbleached flour; we like bread or all-purpose)
- About 300g warm water (around 80–85°F)
- A clean glass jar
- A digital kitchen scale
- Paper towel or coffee filter with a rubber band (for breathable covering)
How Long Does It Take to Activate a Dried Sourdough Starter?
Plan for about 3 to 7 days. You’ll rehydrate the flakes and then feed the starter every 12 hours until it becomes bubbly, rises predictably, and smells pleasantly tangy. Once it's doing that consistently, it's ready to bake with.
Step-by-Step Instructions:
Day 1 – Morning
- In a clean jar, combine 20g dried starter with 50g warm water. Stir to fully rehydrate.
- Add 50g flour and mix thoroughly to introduce oxygen.
- Cover loosely and rest at room temperature for 12 hours.
Day 1 – Evening
- Add 50g warm water and 50g flour to the same jar.
- Mix well and cover again for another 12 hours.
Day 2 – Morning and Evening
- Discard all but 50g of the starter (you can move 50g to a clean jar if you like).
- Add 50g warm water and 50g flour. Stir well.
- Repeat this process every 12 hours.
Day 3 and Beyond
Continue feeding and discarding every 12 hours. You’re looking for signs that your starter is alive and thriving:
- Bubbles throughout the jar
- Rising to double its size within 4 to 8 hours of feeding
- A mild sour, slightly fruity smell
Once it does this consistently for a few feedings, your starter is fully activated and ready to bake.
How to Know Your Sourdough Starter Is Ready
You’re good to go when your starter:
- Doubles in size consistently
- Passes the “float test” (a spoonful floats in water; optional but fun)
- Smells pleasant and fermented (not off or overly sour)
Tips for Feeding a Dried Sourdough Starter
- If your mixture looks dry on Day 1, that’s normal. It will loosen up as the starter activates.
- Warm rooms (75–80°F) help speed things up.
- Always stir well to incorporate air. Oxygen helps the microbes thrive.
- Don’t seal the jar airtight. It needs airflow but should stay protected.
What to Do Once It’s Active
Once your starter is bubbly and rising, you can:
- Bake your first loaf
- Store it in the fridge between uses
- Share it with a friend
- Use it in your sourdough discard recipes
And if you ever need to pause your baking, you can dry your starter and store it again.
Final Thoughts: Start Here, Then Keep Baking
Reactivating a dried sourdough starter is more than just reviving some flakes. It’s the start of your bread-making journey. We love seeing our students and community members bring their starters back to life and bake their first loaves with confidence.
If you're curious about baking with your starter, check out our in-person sourdough classes in Albuquerque, or browse the Baker’s Pantry for ingredients to keep your starter happy.
One loaf at a time. Let’s bake together.