Wake Up Your Starter: How to Rehydrate Dehydrated Sourdough Starter
Simple steps to bring your sourdough starter to life.
At The Sourdough Source, we believe real sourdough starts with patience. This is why we created a dehydrated sourdough starter made with organic Einkorn flour and artesian mineral water, no commercial yeast, no shortcuts.
Whether you are new to sourdough or just trying our starter for the first time, this guide will help you bring your wild yeast culture back to life and ready to bake.
Step-by-Step: How to Rehydrate Your Starter
What You’ll Need:
• A glass jar and container with a lid
• Spring water (around 100°F)
• Organic Einkorn All-Purpose flour (or another wheat flour, if preferred)
•Your dehydrated Einkorn Sourdough Starter
• A Scale or Measuring spoons & cups
•A fork for stirring
• A food thermometer (to check water temperature)
Day 1:
In the morning, add 5 grams (1 teaspoon) of dehydrated starter to your jar. Mix in 15 grams (1 tablespoon) of warm water. Then add 15 grams (2 tablespoons) of flour. Stir well. Cover with airtight lid. Leave it at room temperature in a cabinet for 24 hours.
Day 2
You may see some bubbles already! Add 10 grams (2 teaspoons) of warm water, mix well and add 10 grams (4 teaspoons) of flour. Stir again. Cover with airtight lid. Leave it at room temperature in a cabinet for 24 hours.
Days 3:
Add 10 grams (2 teaspoons) of water, stir well. Add 10 grams (4 teaspoons) of flour. Stir again. Cover with airtight lid. Leave it at room temperature in a cabinet for 24 hours.
Days 4:
Discard all but 15 grams (1 tablespoon) of sourdough starter. Add 45 grams (3 tablespoons) of warm water and mix well. Add 90 grams (1/4 cup) of Einkorn flour, use fork to mix well. Then briefly knead mixture with your hands for 20 seconds until it becomes smooth, put in airtight glass container and let rest for 24 hours at room temperature in a dark cabinet. Make sure there is enough room in your container for starter to expand.
Days 5:
Discard all but 15 grams (1 tablespoon) of sourdough starter. Add 45 grams (3 tablespoons) of warm water and mix well. Add 90 grams (1/4 cup) of Einkorn flour, use fork to mix well. Then briefly knead mixture with your hands for 20 seconds until it becomes smooth, put in airtight glass container and let rest for 7 hours at room temperature in a dark cabinet. Make sure there is enough room in container for starter to expand. Refresh the starter again after 7 hours using the same steps that you did at the beginning of day 5. By the end of Day 5 (7 hours later), your Einkorn sourdough starter will be strong and ready for baking your first sourdough Einkorn bread! Refrigerate in airtight glass container until ready to use. Just take what you need for your recipe. It is IMPORTANT to always keep 15 grams (1 tablespoon) of your existing sourdough starter to refresh. To refresh your starter, just follow the instructions for Day 5 only once instead of twice.
Why This Process Works
Our sourdough starter is dehydrated at peak vitality, then sealed in an amber glass jar to protect the wild yeast and beneficial bacteria. With time and care, it springs back to life just like traditional sourdough.
And because we use organic Einkorn flour, your starter contains the world’s oldest wheat — untouched, not hybridized, and packed with nutrients.
Ready to Bake?
Try our favorite beginner’s Einkorn sourdough recipe https://thesourdoughsource.com/beginners-einkorn-sourdough-bread-recipe, or grab a jar of our Einkorn sourdough starter.