1. Your starter is around 85g, and you should put in the matching amount, of approximately 85 grams of water. (If you want to be sure of the amount, we recommend weighing the starter with a standard kitchen scale)
2. Make sure all of the dried sourdough is covered by the water and leave at room temperature.
The dried starter should take one or two days to re-hyrdate.
3. Once the dried starter is fully saturated, you can begin to mix. Add equal parts of water and white flour to the starter, matching the dried sourdough starting weight.
5. Mix properly, until it is creamy and there is no visible flour left in the dough.
6. Put in the fridge overnight.
7. The next morning, test the sourdough scent, you should see bubbles beginning to form and be able to strongly smell the fermentation process beginning.
8. Once you have an active starter, you have two options:
- Use the entirety of the starter- this starter totals around 360 grams, which is enough for 1-2 bread.
-If you want to use it longer, you must half the 360 grams and begin to feed the started in equal parts, repeating steps 3-7.