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

Step 1 — Rehydrate the Starter

Add to the mason jar:

• 5 g dehydrated sourdough starter
  
• 25 g room-temperature water
  

Stir well until the starter is fully dissolved.

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).

Day 1 — First Feed

After the 1-hour soak, add:

• 20 g flour
  

Mix until smooth and scrape down the sides of the jar.

Cover loosely and leave at room temperature.

Day 2

Add to the jar:

• 20 g water
  
• 20 g flour
  

Stir well, scrape down the sides, and cover loosely.

Leave at room temperature.

Day 3

Add:

• 20 g water
  
• 20 g flour
  

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

Day 4 and Beyond

Continue feeding once daily with:

• 20 g water
  
• 20 g flour
  

Your starter is ready when it:

• Doubles in size within 4–6 hours after feeding
  
• Is bubbly throughout
  
• Smells fresh and lightly tangy

Helpful Tips

• This is a no-discard method, so the starter will grow a little each day
  
• 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