Sourdough Activation Instructions
What you will need:
1-quart sized jar with a lid
dehydrated sour dough starter (Purchase Here)
bread flour
rye flour
non-chlorinated water 70-75°F
kitchen scale
rubber band that will fit around the jar
Freshly Baked Sourdough Bread
Day 1:
Weigh your empty jar and note the weight in grams (a label or piece of masking tape on the lid works well for this)
Add 1 tsp dried starter and 1.5 Tbs non-chlorinated water to the jar.
Stir for 30 seconds. Let rest for 30 seconds and then stir for 30 more seconds.
Add 1 Tbs bread flour to the jar and stir until smooth.
Cover the jar loosely with the lid and store in a warm location (70-80°F).
Day 2:
Add 1 Tbs non-chlorinated water to the jar and stir.
Add 1 Tbs bread flour to the jar and stir until smooth.
Cover the jar loosely with the lid and store in a warm location (70-80°F).
Day 3: Repeat steps for Day 2
Day 4:
Discard all but 20g of starter.
Add 40g of non-chlorinated water to the jar and stir until smooth.
Add 30g of bread flour and 10g of rye flour to the jar and stir until smooth.
Cover the jar loosely with the lid and store in a warm location (70-80°F).
Day 5:
Discard all but 20g of starter.
Add 40g of non-chlorinated water to the jar and stir until smooth.
Add 30g of bread flour and 10g of rye flour to the jar and stir until smooth.
Cover the jar loosely with the lid and store in a warm location (70-80°F).
Day 6:
Discard all but 20g of starter.
Add 40g of non-chlorinated water to the jar and stir until smooth.
Add 30g of bread flour and 10g of rye flour to the jar and stir until smooth.
Cover the jar loosely with the lid and store in a warm location (70-80°F).
Stretch the rubber band over the jar and slide it down so it is even with the top of the sourdough starter. (Use this to monitor the rise in your starter)
Cover the jar loosely with the lid and store in a warm location (70-80°F).
Day 7 and beyond:
Repeat steps for Day 6 until your starter doubles within 4-6 hours after feeding- then it is ready to use!
