Activating Dried Sourdough Starter

Activating Dried Sourdough Starter

Activating your dried starter 'wakes it up'. The activation starter can make basic bread on its own..

However we recommend..

- using the activation starter to make a stronger (and faster!) sourdough starter -

This will produce lighter bread and become the starter you maintain for future bakes.

Activation Starter (no stir)

• Mix half the dried starter flakes into 60ml water
• Let the dried starter soften in the water for at least 30 minutes
  
  
• Mix in 75g wholegrain flour to form a soft ball of dough
• Cover until actively bubbling (1-5 days, no stirring)

• 24-28C 1 day should produce strong activation
  
• 14-23C, 2-5 days is more likely
  
  - We have observed dried starter become fully active at 20C in 36 hours. 
  Please keep an eye on your starter! -

THEN

Sourdough Starter - for one loaf

• Mix 15g of activated starter into 40ml water
  
• Add 50g wholegrain flour and mix to form a soft ball of dough
  
• Cover until actively bubbling (8-24 hours)

OR

Sourdough Starter - for two loaves

• Mix 30g of activated starter into 80ml water
  
• Add 100g wholegrain flour and mix form a soft ball of dough
  
• Cover until actively bubbling (8-24 hours)

• 23-28C, 8-12 hours should produce a strong baking starter
  
• 16-23C, 12-18 hours is likely
• 12-16C, 18-24 hours is likely

Don't overthink it

• Measurements are not critical
  Aim to add just enough flour or water to create a soft dough
  
  
• Use your starter to introduce novel and wholesome flours to your recipe
  Use a flavoursome, healthy flour