Rehydrating your Florence Sourdough Starter

Day 1.

Prepare Your Workspace: Gather a clean glass jar, a fork or spoon for stirring, a kitchen scale, and some white baking flour or all-purpose flour..

Rehydrate the Starter: Place 5g of your dried sourdough starter in the jar. Add 50g of lukewarm water and stir until the starter begins to dissolve. Let it sit for 30 minutes to soften.

First Feeding: Add 25g of flour and stir well until fully combined. The mixture should have a thick, paste-like consistency. Cover the jar loosely with a lid or cloth and let it sit at room temperature for 12-24 hours.

Day 2.

Second Feeding: After 12-24 hours, the mixture will look smooth with some small bubbles on the surface. Transport 25g of starter into a clean jar, discard the remaining and feed your 25g of starter with 25g of flour and 25g of lukewarm water. Stir well and let it sit at room temperature for another 12-24 hours.

Day 3-5.

Repeat Feedings: Continue the process of discarding and feeding (step 4) every 12-24 hours until your starter doubles in size within 4-6 hours of feeding. This usually takes 3-5 days.

Your Starter is Ready: Once your starter is bubbly, active, and doubling in size reliably, it’s ready to use for baking. Store it in the refrigerator and feed it weekly, or keep it at room temperature and feed it daily. We recommend feeding your starter with a 1:1:1 ratio of 100g starter, 100g water & 100g flour for your starter to double & be ready to use in 4-6 hours.