How to Rehydrate a Dried Sourdough Starter

There is something quietly remarkable about bringing a dried sourdough starter back to life. What appears still is only resting. The wild yeast and beneficial bacteria are simply waiting for warmth, water, and flour to awaken them.

At Great Lakes Sourdough, here in Kingston on the shores of Lake Ontario, each starter is carefully cultivated using Canadian flour, then gently dehydrated at peak strength. When you revive it, you are continuing a living tradition. Within days, your starter will bubble, rise, and breathe again, ready to bake beautiful sourdough bread in your own kitchen.

Step 1: Rehydrate Your Dried Sourdough Starter

Empty the full 15 gram package of your dehydrated sourdough starter into a clean glass jar.

Add 15 grams filtered, tepid water and let it sit for 5 minutes so the starter can absorb moisture and begin reactivating.

Then add:

• 30 grams filtered water
• 30 grams flour

Use the flour type that matches your starter:

• Classic White Starter: 90% bread flour, 10% rye flour
• Rye Starter: 100% rye flour
• Whole Wheat Starter: 100% whole wheat flour

Mix until smooth and thick, like pancake batter. Cover loosely and place in a warm area around 24°C (75°F).

Step 2: Feed After 24 Hours

After 24 hours, you may begin to see bubbles or notice a gentle sour aroma. If you do not, be patient. Some starters wake more slowly.

Discard about half of the starter, then feed with:

• 30 grams water
• 30 grams flour

Cover loosely and return it to its warm place.

Step 3: Continue Feeding Until Active

Continue feeding every 24 hours:

• Discard half
• Feed 30 grams water and 30 grams flour

Your starter is ready when it reliably doubles in size within 4 to 6 hours after feeding. This usually happens between day 3 and day 5.

At this stage, your starter is fully revived and ready to bake sourdough bread, pizza dough, bagels, and more.

Why Dehydrate a Sourdough Starter?

• Long-term preservation without feeding
• Reliable backup in case of loss
• Easy sharing and shipping
• Convenient storage for future baking

The Science Behind Rehydration

When dehydrated, the yeast and bacteria enter dormancy. Adding water and flour reactivates them, allowing fermentation to resume. This natural process produces the gases and acids that give sourdough bread its rise, flavour, and character.

From the Shores of Lake Ontario to Your Kitchen

Every Great Lakes Sourdough starter is cultivated in Kingston, Ontario using Canadian flour. When you revive your starter, you become part of that living lineage, one jar, one loaf, one kitchen at a time.