Sweet Bri's Bakery Allen, TX 75002 US
How to rehydrate your starter
meet rye-anne, your new starter
Rye-Anne is the backbone of every loaf of sourdough I have made. She is a mix of rye flour, bread flour, and filtered water. Once rehydrated and fed; she’ll be ready to help you bake the same flavorful loaves that I've been making.
What you'll need
- Dehydrated starter
- warm filtered water
- Rye flour and bread flour
- A small bowl
- A spoon for mixing
- A clean jar with a lid
Day 1: wake up the starter
- Place 5g dried starter in a glass jar and top with 50g warm water. Stir until the starter is fully submerged and allow it to sit for 30 minutes.
- Add 20g rye flour. Mix thoroughly and cover lightly with a lid. Allow your starter to sit in a warm spot for 24 hours.
Day 2: feed the starter
- Place 10g of starter in a clean jar and add 25g water, 10g rye flour, and 15g bread flour. Mix well. Mixture should be the consistency of thick pancake batter. Let sit in a warm spot for 24 hours. Discard unused starter.
Day 3-5: Watch your starter grow
- Repeat the steps from day 2. You should start to see bubbles and your starter should double by day 5. This is a sign that your starter is ready to bake with.
ready to bake
- After 6 days, your starter should be bubbly and have a pleasant, tangy smell.
- It's now ready to use in your sourdough recipes!
- You can find my guide to sourdough with a classic loaf recipe and other flavor combinations here.
What to look for in a healthy starter
For the first few days, your starter may not show any signs of growth. It will look like a thick pancake batter. If yours is not a thick batter consistency, add a little more flour. This helps with yeast production.
When your starter becomes active, you may see signs that it has risen and then fallen. This just means that your starter is ready for another feeding. The yeast and bacteria are eating the flour that you add to produce gas which creates air bubbles.
After you have fed your starter and let it rest for 24 hours, it should have doubled in size. You will see lots of bubbles inside, and this is how you know it is active and ready to make bread.