If you’re the proud owner of some of our dehydrated sourdough starter you might be wondering how to transform the crystalized powder into a fluffy and delicious fresh baked loaf of sourdough bread. Using an established and active sourdough starter is a fast and easy way to go from no sourdough to multiple fresh baked loaves in less than a week.
Creating sourdough starter from scratch is a delicate process that, in its own right, takes at least a week and careful oversight to accomplish. Once the sourdough is developed and there is enough bacteria and acid to rise the starter, you can make bread, but there is no guarantee that your starter is strong enough to support the baking of a well rounded and perfectly crumbed loaf. Using an older, more established starter from an experienced baker is one way to skip the guess work and get right to baking.
A sourdough starter is a culture containing a blend of wild yeasts and lactic acid bacteria. The culture can be maintained forever and is often passed down through generations. By consistently feeding your starter with chemical-free water and flour, a starter can support the baking of thousands of loaves over years and years. Maintaining a sourdough starter is as simple as refreshing the starter with equal parts water and flour (ex. 1/4 cup water, 1/4 cup flour) until you get the consistency you learn you love. Starting a sourdough starter is another story. It takes creating the perfect environment for the bacteria and yeasts to take hold and thrive. Starter temperature, flour type and the amount of water you include can all influence how your starter turns out. More on sourdough starters on this helpful sourdough website.
Many people skip the guess work and ask family to share established starter, sign up for ancient starter from oversees, sometimes from the 1800s or older, or they purchase an affordable established starter from a local baker and get right to it.
If you don’t already have a starter, be sure to purchase your starter from a baker you trust. You must start with a strong starter to make well leavened sourdough bread.
Step 1: Once you receive your dehydrated starter and you’re ready to start making sourdough bread, pour some of your starter powder into a clean glass and add a small amount of filtered water — around 1/8 or a 1/4 cup. Close the jar and shake vigorously to activate the starter powder, warming it and the water so that the starter powder can begin dissolving. It’s usually best to begin rehydrating your starter in the evening and in the morning, move on to step two — giving your starter water time to meld.
Step 2: Once your starter powder has completely dissolved into the water, it’s time to add some flour. Add the same amount of flour as water you added or slightly more. Stir the flour into the water with a wooden or ceramic spoon to avoid affecting the bacteria with metal, until mixed well. Let the mixture sit until bubbly on top and some hooch (grey alcohol liquid) starts to pool.
NOTE: Giving exact instructions for sourdough is not advised. The humidity in your home, the temperature of your home, the wild yeasts in your home and much more determine how your starter will develop. You must use your senses - sight and smell - to get to know your starter, learning what is needs and when. Making sourdough bread is an intimate dance between learning to care for your starter and understanding when to stop proofing your bread. If anyone tries to tell you exact times or exact anything else when you’re making sourdough, run.
Ok, back to your starter. After feeding your starter the second time, and after the starter rises, you are ready to begin making sourdough. Your dough will leaven and rise well in the oven.
The more you feed your starter the stronger your starter will be. And the more you bake sourdough bread, the better you will get at understanding how to read your loaves and how to tell when to stop proofing for the most perfect bread you’ve ever tasted, cultivated and crafted by you.