Rehydrating Your Sourdough Starter

Welcome to the beginning of your sourdough journey—this is where the magic begins.


Your dehydrated starter from Mother & Crumb is packed with wild yeast and beneficial bacteria. Once rehydrated, it becomes your faithful kitchen companion, ready to help you bake golden, crusty loaves or other goodies for years to come. Here’s how to wake it up! 

 

What You’ll Need


I have a list of all the must-haves for getting started. 

  • 10g Mother & Crumb dehydrated starter

  • Unbleached all-purpose or bread flour (I like King Arthur brand)

  • Filtered or dechlorinated water (I use water from my Brita filter)

  • Glass jar (1 liter is best)

  • Wooden spoon or silicone spatula

  • Kitchen scale

  • Rubber band or dry erase marker (to track growth)


The Rehydration Process

This process takes 5–7 days. Be patient—your starter is waking up from a deep sleep. Many bakers see strong activity by day 3-4, so it’s absolutely possible to start baking in less than a week!


Day 1: Rehydrate

  • Add 10g dehydrated starter to a clean glass jar.

  • Add 20g warm (not hot) filtered water and stir until the flakes are fully submerged.

  • Let it sit for several hours or overnight, loosely covered with the lid of your glass jar. 

  • Important to let the flakes soften.


Day 2: First Feeding

  • Add 20g flour and 20g water. Stir well until smooth.

  • Mark the starter’s level on the outside of the jar with a rubber band or dry erase marker.

  • Loosely cover and leave at room temperature (68–75°F) for 24 hours.

  • You may see bubbles starting to form—this is a great sign!


Days 3–7: Daily Feedings (Each day - 24 hours) 

  1. Discard all but 30g of the starter.

  2. Feed with 30g flour + 30g water.

  3. Stir, re-mark the level, loosely cover, and let it rest at room temperature.

Watch how your starter rises and falls each day. That movement means it's becoming active and strong.


How You’ll Know It’s Ready

By Day 5–7 (or earlier!), your starter should double in size within 4–6 hours of feeding. When that happens, you can test it by doing a float test: Scoop a small spoonful of starter and drop it into a bowl of water. If it floats, it’s airy, active, and ready to leaven your first loaf.

 

Example Timeline

Let’s say your starter kit arrives Saturday afternoon:

  • Saturday PM: Pour dehydrated starter into your jar and add water (rehydration step)

  • Sunday 8 AM: First feeding

  • Monday 8 AM: Second feeding (you might see doubling—keep going!)

  • Tuesday 8 AM: Third feeding (do the float test if it's doubling in the 4-6 hour window)

  • Tuesday PM: Feed again before bedtime and use part of it for your first bake the next day.

  • Wednesday AM: Start the Same-Day Sourdough Recipe with your active starter! Feed 30g of starter, 140g of flour, and 130g of water the night before or first thing in the morning.


Don’t be discouraged if it takes the full 7 days to rehydrate! 


Tips for Success

  • Use filtered or dechlorinated water—the chlorine in tap water can inhibit fermentation.

  • Feed your starter at the same time daily to help it establish a rhythm.

  • If your kitchen is cold, place the jar in the oven with the light on or near a warm (not hot) spot.

  • Keep using a rubber band or marker to track growth—it's the easiest way to see progress.


Keeping It Going

Once your starter is fully active, you have two options:

  • Room temp: Feed it once daily (can last 24-48 hours on the counter)

  • Refrigerated: Store it in the fridge and feed it once a week (can last weeks in the fridge)


Questions? Message me (on the contact page or tiktok or Instagram) I am more than happy to help you if you get stuck


Craving crusty, golden goodness by dinnertime? Here's the link to my go-to same-day sourdough recipe—no overnight wait, no stress, just warm, fresh bread in your kitchen!