Edith, our sourdough starter, is the foundation of all the delicious breads and sweets we make here at Sourdough Garden! After rehydrating, this sourdough starter will be active, bubbly, and ready to use in 3-5 days.

Note: You’ll only need half of the dehydrated starter (5 g) to begin. Set the rest aside, you can store it and use it to start another sourdough starter anytime.

Day 1

To rehydrate your sourdough starter, add to a mason jar:

• 5 g dehydrated sourdough starter
  
• 20 g room-temperature water (filtered or spring)
  

Stir well and let the mixture soak for 1 hour to rehydrate the culture.

Cover the jar loosely (rest the lid on top or use a cloth, do not seal airtight).

After the 1-hour soak, add:

• 15 g flour

Mix until smooth and scrape down the sides of the jar.
Cover loosely and leave at room temperature for 24 hours.

Day 2

Add to the same jar:

• 30 g water
  
• 30 g flour
  

Stir well, scrape down the sides, and cover loosely.
Leave at room temperature for 24 hours.

Day 3

You should begin to see small bubbles and notice a mild, pleasant sour aroma, this is a good sign!

To a new clean jar, add:

• 15 g sourdough starter
• 30g water
  
• 30 g flour

At this point, your starter should be active enough to begin feeding every 12 hours.

Feed again 12 hours later using the same amounts in a new clean jar.

Place an elastic band or mark the jar to track growth and ensure it doubles in size.

At this stage, you will have leftover starter in your first jar. It can be thrown out or saved to use in recipes like pancakes, crackers, waffles, muffins, and more!

Day 4 and Beyond

Every time you feed your starter, you will transfer a portion into a new clean jar and feed it with water and flour.

Continue feeding your active starter:

• 10 g starter
• 20 g water
• 20 g flour

Feed once or twice daily depending on activity

Your starter is ready when it:

• Doubles in size within 6–8 hours after feeding
• Is bubbly throughout
• Smells fresh and lightly tangy

Making Bread

Your starter should be active by the end of Day 3 or on Day 4, at which point you can begin building it up for making bread!

Add to a clean jar:

• 45 g starter
• 90 g water
• 90 g flour
  

Mark the jar. When it has doubled and is bubbly throughout, it’s ready to make sourdough bread.

Basic Sourdough Recipe (2 large loaves):

• 200 g active sourdough starter
• 700 g room-temperature water
• 1000 g flour
• 20 g salt
  
  Helpful Tips
  
• Use a jar with plenty of space to allow for rising.
  
• If the starter becomes too large, you can remove some from the jar and discard it.
  
• Cooler kitchens may slow activity, warmth helps!