Freeze Dried Sour Dough Starter Instructions

You will find 2 tablespoons of freeze dried starter in your package, you only need one tablespoon for your first sourdough starter. 

Save or share the other tablespoon.  

IMPORTANT: Always store the freeze dried starter in an airtight dry area. 

Instructions:

Use a glass quart jar with a fabric, paper towel or coffee filter. The ideal temperature for your starter is 70-75 degrees. Warmer temperatures cause the process to increase.

1) Add 1/4 cup warm filtered water and stir well for 30 seconds or so. Let it sit for a couple of hours. Add a heaping tablespoon of flour and let it sit for 8-12 hours.

2) Add 1/4 cup warm filtered water and 1/4 cup flour and mix completely. Let sit again for 8-12 hours. 

3) Continue to feed the starter every day morning and night, or just once a day if you aren’t in a rush. Watch the starter, if it has liquid pooling on top or if it starts to bubble within two hours after you feed it, then you can feed it again in 8 hours. If it doesn’t seem to be active yet, then wait 12 hours or longer to feed it. Use the same 1/4 flour and 1/4 water. It should be like a thick pancake batter, not too runny and not too thick. By the second or third feeding, you may see a few bubbles! When the starter doubles in size, rising with bubbles it is very active and ready to start baking with. You can mark the side of the jar and see if rises to double. If you miss it and it has fallen back down, you can tell by the traces left on the sides of the glass. When the starter rises and falls quickly, it is too hungry and you can feed it more than the 1/4 cup ratio. Now decide how much starter you want to keep. If more than a cup, you will also need to feed it that amount. For example, if you have 1/2 cup of starter in the jar, you will need to feed it 1/2 cup flour and approximately 1/2 cup water to keep it active. This is the 1:1:1 ratio.        

           

                                    ❤️ HAPPY BAKING ❤️