Sourdough Starter
Activation Guide
Every step is written on screen, so the film works with the sound off.
Thank you for bringing home our dried sourdough starter. With a little
care and patience it will come to life and become the heart of your
baking.
Day one
Rehydrate & feed
- Add 10 g of dried starter flakes to a clean jar.
- Add 20 g of room-temperature water, 75–80°F (24–27°C).
- Stir well and let the flakes soak 15–30 minutes, until softened.
- Add 20 g of bread flour.
- Mix until smooth, cover loosely, and leave at 75–78°F (24–26°C)
until doubled in size, about 8 hours.
Day two
Feed again
- 20 g
- starter
- 20 g
- water, room temperature
- 20 g
- bread flour
Mix well, cover loosely, and leave at 75–78°F (24–26°C) until doubled
in size, about 8 to 11 hours.
Days 3–7
Keep it going
Feed once a day, using a 1:1:1 ratio by weight.
- 20 g
- starter
- 20 g
- water
- 20 g
- bread flour
Mix well, cover loosely, and leave at 75–78°F (24–26°C) until doubled
in size, about 8 to 11 hours.
Ready to bake
You did it
Your starter is ready when:
- It consistently doubles, or more, within 4–8 hours of a feed.
- It is bubbly all the way through, not only on top.
- It smells pleasant and slightly tangy.
- It has a smooth, creamy texture.
Your starter may not show much activity yet. That is completely normal.
It takes time for a starter to adjust. Be patient and be consistent.
Enjoy baking!
Something not going to plan? Read the questions
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