WILBREAD

Looking to revive a dehydrated sourdough starter? Here's an easy way to bring it back to life, so you can use it for baking again.
The dry starter contains a proven strain of strong yeast that has already been used to make great bread, so you can trust that it will work well for you.

Ingredients

• 20 g Dry Sourdough Starter
• 30 g Lukewarm Water
• Flour (as needed)

Equipment

• Jar
• Spatula
• Scale

Instructions

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Day 1:
1. In a jar, combine the dry sourdough starter and lukewarm water until the water covers the chips. Let it sit in a warm place.
20 g Dry Sourdough Starter
30 g Lukewarm Water

2. During the next 4 to 8 hours, check the starter occasionally and stir until all of the dried starter is hydrated and the mixture becomes smooth and uniform.

3. Once you reach this point, you can begin with the first feeding by adding 10 g of flour and 10 g of water. It is important to note that none of the original mix should be discarded.

4. Throughout the day, keep an eye on the starter and look out for bubbles forming on top. This is a sign that the starter has been reactivated and has used up the first feeding. Feed it with 20 g of flour and 20 g of water, and don't throw away any of the original starter mixture.

Day 2:
5. Although it may not rise much at this point, feed the starter with 20 g of flour and 20 g of water. Do not discard any of the original starter yet.

Day 3:
6. The starter should be rising after the third feeding. Wait for it to rise and peak, then discard and feed it using the standard 1:1:1 feeding (25g starter + 25g flour + 25g water).

Day 4:
7. From now on, maintain a consistent 1:1:1 feeding ratio (25g starter + 25g flour + 25g water) until you see a consistent rise and peak after feeding. The time it takes for this to occur may vary between 4-12 hours depending on your location and temperature.

Day 5 and forward:
8. Once your starter has regained its normal strength, you can use it for baking. After this point, I recommend feeding it with a 1:2:2 ratio (25g starter + 50g flour + 50g water). See how to feed and maintain your sourdough starter

Tips:

• If your starter seems idle, start feeding twice a day, every 12 hours in order to help give it a boost.