Rehydrate Okie Dough Sourdough Starter

Rehydrating a sourdough starter typically takes 3-7 days, typically by soaking 5-10 g of flakes in warm water, then feeding it equal parts flour and water daily. Follow the day-by-day instructions to start baking your own artisan sourdough loaves.

Day 1 (Rehydrate): Combine the dried starter with 20-50g of lukewarm, filtered or spring water in a jar and let it sit for 1-4 hours until the flakes dissolve into paste. Add 20-50g of flour (I use unbleached bread flour; you could use unbleached all-purpose flour if you want) and mix well. Cover loosely and leave at room temperature for 24hours.

Day2: Stir the mixture. Leave it covered loosely at room temperature.

Day 3-7 (Regular Feedings): Once you see bubbles, begin a daily feeding routine: discard all but roughly 15-20 g of starter, and feed it with 50g flour and 50g filtered or spring water. Cover loosely and leave at room temperature. Repeat every 12-24 hours.

Ready to use: The starter is ready to use when it doubles in volume 4-6 hours after feeding and has a pleasant, tangy smell.

Key Tips For Success

Warm spot: A warmer environment speeds up the process. Find that sweet spot in your kitchen and let it live there.

Water Type: Use filtered or spring water, as chlorine in tap water can kill the yeast.

Flour selection: Use unbleached bread flour or a mix of bread flour and rye/whole wheat for better nutrition for the yeast. Many people use unbleached all-purpose flour with great success. I started Okie Dough Co. starter with unbleached bread flour and given the amazing results I will continue to feed it with unbleached bread flour. Okie Dough Co. starter is very well established and will thrive with any flour as long as you do the required feedings.