A Gift from an Old Baker

Sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. It serves as a natural leavening agent for baking delicious sourdough bread.

Day 1:

• Add 5g of dehydrated sourdough starter to a clean jar.
• Pour in 22g of warm (80°F / 27°C) water and stir well.
• Let it sit for about 30 minutes.
• Mix in 15g of flour, stir again, and cover loosely with a lid (do not seal tightly to allow airflow).
• Place in a warm spot (78°F / 26°C) and let it rest for 12 hours.

Day 2:

• Without discarding, feed with 10g of water + 10g of flour.
• Stir well, cover loosely, and keep in a warm spot.

Day 3:

• Without discarding, feed with 10g of water + 10g of flour.
• Stir well, cover loosely, and keep in a warm spot.

Day 4:

• Discard all but 15g of the starter.
• Add 30g of water + 30g of flour.
• Stir well, cover loosely, and keep in a warm spot.

Day 5:

• If your starter doubles or triples after feeding (typically within 4–8 hours), it’s strong and ready to use!
• If not, repeat Day 4 directions when it has doubled until it becomes very active (rising to peak in around 4–8 hours in a warm spot).

Pro Tips for Success

✔ Use warm, filtered water (chlorine can slow fermentation).
 ✔ Keep your starter in a warm spot (78–80°F / 26–27°C) for the best results.
 ✔ Be patient—some starters take a bit longer to fully rehydrate and strengthen.

Once your sourdough starter is fully active (doubling in 4–8 hours), you’ll need to maintain it with regular feedings. Here’s how:

For Regular Maintenance (Room Temperature)

• Discard all but 25g of the starter.
• Feed with 50g of water + 50g of flour.
• Stir well and cover loosely with a lid.
• Let it sit at room temperature (75–78°F / 24–26°C) until it peaks (typically in 4–8 hours).
• Repeat every 12 hours to keep it strong and ready to bake.

For Long-Term Storage (Refrigerator)

When ready to bake, take it out 1–2 days in advance and resume twice-daily feedings at room temperature.

If you don’t bake often, store your starter in the fridge and feed it once a week:

Discard all but 25g of starter.

Feed with 50g of water + 50g of flour.

Stir well, cover loosely, and let it sit at room temperature for 2 hours before refrigerating.

No, we currently only ship dehydrated sourdough starter in powdered form. It’s easier to store, has a longer shelf life, and is more affordable to ship. Plus, it’s simple to rehydrate and activate for baking.

We ship our 5g (0.18 oz) dehydrated sourdough starter in powdered form, packaged in a kraft paper bag to keep it fresh and eco-friendly.

We offer a French sourdough starter, crafted using King Arthur Flour (organic) and filtered water for optimal fermentation and flavor. Our starter is dehydrated for easy storage and activation. While we currently offer just this starter, we plan to expand our offerings in the future.