Reactivating your dehydrated sourdough culture
Add 1 tablespoon (15 grams) of dried starter chips, 1/4 cup (30 grams) flour, and 1/4 cup (60 grams) of water into a glass jar.
Mix well with a spoon. The water should barely cover the chips.. It will be lumpy. Cover with a lid and let rest for 4-6 hours.
After 4-6 hours, add another 1/4 cup (30 grams) flour and 1/4 cup (60 grams) water into your glass jar. Mix well with a spoon. Cover with a lid and let rest another 6 hours or until right before you go to bed.
Right before bed, add to the jar 1/2 cup (60 grams) of flour and 1/4 cup (60 grams) of water. Mix well and let rest overnight.
In the morning, remove about half your starter and discard the extra. Repeat the feeding, adding 1/4 cup (30 grams) flour and 1/4 cup (60 grams) water, feeding every 6 hours until it becomes bubbly again.
Save your discard! You can store your discarded starter in the fridge and use it to make:
Storing starter in the fridge
keeping the starter in the fridge can work if you need to store it for a week or two. Just feed the starter let it sit on the counter for an hour or so to get going then move it into the fridge. Pull it out of the fridge at least a day before you intend to reuse it. To revive it just give it a stir and feed it through 2 cycles before you use it.
- Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading
Here are a couple of easy bread recipes