how to rehydrate a dehydrated starter
Day 1 - Morning:
Combine 5g finely crumbled dried sourdough starter in a small glass, widemouth jar. Add 25g room temperature water. Stir until the dry starter is completely submerged in the water.
Cover and allow mixture to sit for one hour at room temp.
Add 20g unbleached flour and stir with a spatula until thoroughly combined. Note: We're using slightly more water than flour in this first feeding - a thinner, more hydrated starter allows for increased activity for yeast and bacteria (the good stuff).
Cover and store at room temperature (ideally around 76 degrees) for 24 hours
Day 2 - Morning:
Observation: the mixture will look very smooth and not at all lively - little to no bubble will be present.
Combine 10g starter mixture (discard the rest), 25g unbleached flour, and 25g room temperature water in a glass, widemouthed jar. Mix with a spatula until thoroughly combined. Cover and store at room temperature for 24 hrs.
Day 3 - Morning:
Observation: The mixture will look smooth and slightly thinner in texture. You might notice a couple bubbles on the surface, but the mixture won't look lively. Don't get discouraged!
Combine 10g starter mixture (discard the rest), 25g unbleached flour, and 25g room temperature water in a glass, widemouthed jar. Mix with a spatula until thoroughly combined. Cover and store at room temperature for 24 hrs.
Day 4 - Morning:
Observation: You'll notice very little change from the previous morning, but may notice a few more small bubbles on the surface. Stay the course, we're almost there!
Combine 10g starter mixture (discard the rest), 25g unbleached flour, and 25g room temperature water in a glass, widemouthed jar. Mix with a spatula until thoroughly combined. Cover and store at room temperature for 24 hrs.
Day 4 - Evening:
Observation: Roughly 12 hours later (temperature depending), you'll notice many small bubbles on the surface and sides, and the starter should show signs that it is slowly rising.
Continue to store at room temperature.
Day 5 - Morning:
Observation: At this point, the mixture should have nearly doubled in volume and there will be small and big bubbles throughout the mixture. Allow the starter to reach peak activity before proceeding with a feeding. If everything remains on track, you can start baking!
Start regular daily daily feedings: combine 5 to 10g starter mixture with 25g unbleached flour and 25g room temperature water in a glass widemouthed jar. Mix with a spatula until thoroughly combined. Cover and store at room temperature until starter reaches peak activity. Repeat.
You'll want to adjust feeding ratio's and quantities to fit your environment, preferred feeding schedule, starter and baking activity. My standard feeding ratio is 1 (starter) : 4 (flour) : 4 (water) but changes based on ambient temperature.