I have seen a lot of folks looking for sourdough starter cultures in the last while and I decided to post about how to revive a dried culture here as I have been mailing out some to folks who do not have one to start with – these directions will come in handy.
If you’re looking for a kombucha, ginger beer or sourdough starter ~ I could be your guy. Send me an email or post a comment on this blog and I’ll be more the happy to help you out.
What you have to know is that reviving a dried sourdough starter can be a pretty bulletproof and simple task – most of the time. Like all cultures that go dormant however, you do not know if they are “alive” again until you go through the process to wake them up. Some have gone to sleep forever and you need to start all over again. No big deal – just let me know and I can ship you out another.
Day 1 Instructions:
Soak 1 tsp. dried starter in 1 Tbs. lukewarm purified or spring water for a few minutes to soften
Stir in 1 Tbsp. all-purpose or bread flour (orgainc), cover loosely with a tightly woven cloth or Abeego wax/cloth wrap and let sit at 20 degrees (plus) for 24 hours. If you stir the mixture a couple of times during the 24 hours you will aerate and push the process along a little further.
Stir in 1 Tbsp. of flour and 1 tsp. of purified water and let it sit as in day 1. Bubbling should start within 48 to 72 hours of this process. If not, your culture might be stagnant. Try again.
Add 1/3 cup flour and 1/4 cup of water to activate culture. Build the starter one or two times per day until you have what you will need for baking – remembering you will need to keep some to set aside for future batches. Equal amounts (by weight) of flour and water usually give you the best culture consistency for baking.
Your starter can be stored in the fridge with a loose fitting lid or Abeego. You can then feed it once weekly to keep it alive. You may also go the route of drying your culture out on a silpat if you feel that you are done with baking.