Dehydrated
Sourdough Starter
Howdy Fellow Baker!
One of the most common questions we get here at Baker’s Table is, “how do I get some sourdough starter?”
After years of testing, we are proud to have developed a very consistent method for dehydrating our own starter, and then rehydrating it so it’s ready to bake anywhere in the country within just a few days.
This page will share precise instructions for that exact method—so follow along carefully, and get ready to make some incredible bread!
Happy Baking.
-Chef Dave
DEHYDRATED SOURDOUGH INSTRUCTIONS
STEP 1. REHYDRATE THE DRIED STARTER.
The starter has been in a state of hibernation—so to get started, we need to soak it in some water to help it wake back up.
Take the 15 grams of dehydrated starter in the envelope and mix it with 15 grams of 80 degree water in a plastic pint container with a matching lid.
This will give you 30 grams of starter.
Let it soak for 30 minutes.
STEP 2. DO AN INITIAL FEEDING TO WAKE UP THE CULTURE.
Measure out 80 grams of 80 degree water.
Measure out 100 grams of bread flour.
Add the water to the 30 grams of starter that you rehydrated in STEP 1. Mix with your fingers or a spoon to roughly combine.
Add in the bread flour and mix with your fingers or a spoon until no dry spots of flour remain.
Flatten the starter out with your hand and cover with the lid. Put a piece of tape or a rubber band on the outside of the container so that the bottom of the tape (or rubber band) is double the height of the starter (the double line).
Let it sit out in a warm place (ideally 72-80 degrees) until the starter hits the bottom of the tape.
-This may take up to 72 hours depending on your room temperature-After the starter hits the bottom of the table—the double line, it’s almost ready! You can put it straight into the fridge for up to 2 weeks until you’re ready for the next step.
Now we need to do another test feeding or two to get the starter strong.
STEP 3. DO ADDITIONAL FEEDINGS TO GET THE STARTER RISING CONSISTENTLY
Feed your starter again
Take 30 grams of the starter and feed again by following the instructions in Step 2.
If the starter reaches the double line in 4-8 hours, it is ready to bake with!
Refrigerate it for up to 48 hours until you’re ready to begin mixing and proceed to STEP 4.
If it takes longer than 8 hours for the starter to reach the double line, you will need to do another feeding to strengthen the starter culture.
Repeat STEP 3 until the starter hits the double line in 4-8 hours, then refrigerate your starter for up to 48 hours and proceed to STEP 4.
STEP 4. USE YOUR NEW STARTER TO BAKE AMAZING BREAD
If you don’t have one already, click below to get your copy of our Baker’s Table Sourdough book and video course that shares the exact method that we use to make award-winning bread every week!