Below are the instructions to rehydrate your dehydrated starter that you purchased from me.
1. Add a packet of starter to 1 Tbsp. flour and 1 Tbsp. of room temperature unchlorinated water in a quart-sized glass jar and stir thoroughly. Cover the jar with a coffee filter or breathable material secured with rubber band and culture the starter in a warm place (70-80 degrees F) for 12-24 hours.
2. After 12-24 hours, feed the starter with an additional 2 Tbsp. of flour and 2 Tbsp water. Stir thoroughly.
Your starter should have a consistency of pancake batter. Add flour or water to adjust as necessary.
3. After 12-24 hours, feed the starter with an additional 1/4 cup of flour and 1/4 cup water. Stir thoroughly.
4. After 12-24 hours, feed the starter with an additional 1/2 cup of flour and 1/2 cup water. Stir thoroughly.
5. After 12-24 hours, discard down to 1/2 cup starter and then feed the starter with 1/2 cup water and 1/2 cup flour.
6. Repeat step 5 every 12-24 hours for 3-7 days. Do this until the starter has the consistency of pancake batter and is bubbling regularly within a few hours of feeding. That is when your starter is activated and ready to use!
Maintaining Your Starter
If you are keeping your starter on your counter for frequent baking, feed your starter every 24 hours. I recommend a feeding ration of 1:5:5 this would equal 10g of starter, 50g flour, and 50g water.
If you are not baking regularly, you can keep your starter in the fridge. It goes in to hibernation and you won't need to feed it as often. Feed it every 5-7 days just like you would keeping it on your counter, using a 1:5:5 ratio.
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