How to Revive Your Dehydrated Sourdough Starter

Our dehydrated sourdough starter is packed with dormant wild yeast and beneficial bacteria, ready to spring back to life with a little time and care.

Day 1 – Rehydrate

1. Place 10g of dehydrated starter in a clean jar.

2. Add 20g lukewarm water (around 25–30°C) and stir.

3. Leave for 30–60 minutes to soften and fully rehydrate.

4. Add 20g flour (strong bread flour or wholemeal flour works well) and mix until smooth.

5. Cover loosely and leave at room temperature for 24 hours.

   
   

Day 2 – First Feeding

1. You may see a few bubbles, but don't worry if activity is minimal.

2. Add:

   • 20g water

   • 20g flour

3. Mix well and leave for another 24 hours.

   
   

Day 3 – Build Strength

1. Discard about half of the starter.

2. Feed with:

   • 30g water

   • 30g flour

3. Mix thoroughly and keep in a warm spot.

   
   

Day 4–7 – Daily Feedings

Continue feeding every 24 hours, discarding half before each feed. You should begin to notice:

• Plenty of bubbles throughout the starter

• A pleasant tangy aroma

• The starter rising and falling predictably

• Increased activity after each feeding

  
  

When Is It Ready?

Your starter is ready to bake with when it:

• Doubles in size within 4–8 hours of feeding

• Has a bubbly, airy texture

• Smells pleasantly yeasty and slightly sour

  
  

Top Tips for Success

✔ Keep the starter warm (around 22–26°C is ideal).

✔ Use unchlorinated or filtered water if possible.

✔ Wholemeal or rye flour can help boost activity during revival.

✔ Be patient—some starters reactivate in 2–3 days, while others can take up to a week.

✔ Avoid sealing the jar airtight; allow gases to escape.

Need Help?

I have a number of other blogs on here for detailed sourdough guides, feeding schedules and troubleshooting tips. Whether you're reviving your first starter or perfecting artisan loaves, you'll find practical advice and step-by-step support to help you succeed.

Remember: The key to a strong sourdough starter is consistency. Feed regularly, keep it warm, and let nature do the work. Within a few days, your starter should be active, healthy, and ready to bake beautiful sourdough bread.