1. Reactivate your sourdough stater
Material:
- A clean glass jar (pint-size)
- A cheesecloth with a rubber band
- A kitchen scale
- A wooden spatula*
* For building your starter, it is recommended to avoid the contact to any metal as sourdough is acidic
and can dissolve metal. However, it depends on the metal and the length of exposure. So, it’s okay to
make your sourdough bread using metal because it would be for a shorter time, but not recommended
for your starter.
Remark 1: building your starter from our dehydrated sourdough starter will be reactivated in only 5
days, instead of 14 days if you would have to start from scratch, and it also already contains a full variety
of the so beneficial microorganisms.
Remark 2: all along the process, it’s recommended to keep your reactivating starter in the warmest aria
of your kitchen.
Ingredients:
- Dehydrated starter
- Brown rice flour
- Filtered water
Day 1:
Note the date of day 1 on your glass jar using a label or just a washable marker.
Empty the 8g of your dehydrated starter into the jar.
Add 25g of lukewarm water and let it rehydrate for 3 to 5 minutes.
Add 25g of brown rice flour and stir with the wooden spoon until you obtain a homogenous thick paste-
like consistency.
Scrap down the sides of the jar.
Fold your cheesecloth twice and cover the jar with it, for letting it breathe without letting any dust fall
in, and a rubber band to hold it in place.
Leave it at room temperature. The sourdough starter likes to be more in the warmer arias.
Day 2:
Add 25g of brown rice flour.
Add 30g of lukewarm water.
Stir with the wooden spoon to get the consistency of a pancake batter.
Scrap down the sides, cover and leave it at room temperature.
Day 3:
Same as Day 2:
Add 25g of brown rice flour.
Add 30g of lukewarm water.
Stir with the wooden spoon.
Scrap down the sides, cover and leave it at room temperature.
Remark: You might start to notice some bubbles on the surface at that stage. The activity is just starting.
Day 4:
Add 25g of brown rice flour.
Add 30g of lukewarm water.
Stir with the wooden spoon.
Scrap down the sides, cover and leave it at room temperature.
Remark: your starter may start to rise within the next 24 hours. You can mark the jar by adding a rubber
band at the level of the starter after you add the flour and the water and watch how much it rises.
Day 5:
Add 50g of brown rice flour.
Add 50g of lukewarm water.
Stir with the wooden spoon.
Scrap down the sides, cover and leave it at room temperature.
Remark: you should start to smell a pleasant and nice yeasty aroma from your sourdough starter by
now. If you observed that it bubbled, rose and then falls back quickly, congratulations! That means that
your starter has been successfully revived and it’s ready to make bread!
2. Make sure you have enough starter before making your bread.
2 ways of doing it, but both at least 6 hours at room temperature before you plan on making the
bread:
- You can do a big feeding by adding 120g of lukewarm water and 120g of brown rice flour to your
sourdough starter jar and take the amount needed for making your bread directly from the jar.
- Or you make a preferment where you take 120g of your active starter into another clean jar, and
add 120g of warm water and 120g of brown rice flour.
3. Maintain your starter in-between bread-making
For maintaining a lively starter, feed it with 25g of brown rice flour and 25g of warm water every
day.
You can also store it in the fridge and feed it once a week.
From about 6 weeks, it’s getting hard to keep your sourdough starter to stay out of contamination.
This is why you can start fresh again every month with our monthly
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