Department Notice: Starter Reactivation
This starter may currently appear dormant, but beneath those dried flakes is a culture with plenty of life left in it. Over the next several days, you'll help it wake up through a series of feedings designed to restore its strength and activity. Some days may seem uneventful, but trust the process—the best sourdough starters don't rush their comeback story.
And here's the fun part: once Ruthie is fully rehydrated and thriving, it's time to make her your own. Feel free to give your starter a name—whether it's clever, sentimental, Taylor-inspired, or completely unique. After all, every great starter deserves a good name and an even better origin story.
Follow the instructions below, and before long, you'll have a bubbly, active starter ready for its next era.
15 g dehydrated starter
Filtered water (this is best because tap water contains chorine that can slow it down)
All-purpose or bread flour (unbleached highly recommended)
Silicone jar spatula
Glass jar or glass container. Please note the jar or container weight if using a food scale
Silicone jar spatula
Scale (optional)
Rehydrate
1. Place your 15 g dehydrated starter in a jar.
2. Add 30 g lukewarm water (about 80°F / 27°C).
3. Stir gently to fully cover and soften the flakes. It may look separated or thin at first—that’s normal.
4. Let it sit 1–2 hours so it fully rehydrates.
* You may add room temperature water but it may take more than two hours to rehydrate
First Feeding (after rehydrating)
1. Add 30 g flour (No extra water yet, it should already be hydrated)
2. Mix well to form a thick batter.
3. Cover with a reusable sourdough jar covers or a paper towel on top with a rubber band securing it in place
4. Let sit at room temp (70–75°F) for 24 hours.
You may or may not see bubbles yet—that’s okay
1. Discard about half of what is in the jar.
If using a food scale: weigh the jar and starter, subtract the weight of the jar from the total weight = that is how much starter you have. Then discard ½ of the starter.
If using measuring spoons: take 3 tablespoons of starter and put it in a clean jar and discard the rest. Wash the jar so it is ready for the next day.
2. Feed the remaining starter equal amounts of water and flour. For example, if you have 30 grams of starter in your jar, you will add 30 grams of water and 30 grams of flour. This is a 1:1:1 ratio.
If using measuring spoons: ADD 3 tablespoons of water and 3 tablespoons of flour to the new jar of starter. This is also a 1:1:1 ratio.
3. Mix, cover as you did before, and rest another 24 hours.
By now, you should start seeing:
Small bubbles
Slight rise
A mild tangy smell
Do another feeding just like you did on Day 2:
1. Discard about half of what is in the jar.
If using a food scale, weigh the jar and starter, subtract the weight of the jar from the total weight = that is how much starter you have. Then discard ½ of the starter.
If using measuring spoons: take 3 tablespoons of starter and put it in a clean jar and discard the rest.
2. Feed the remaining starter equal amounts of water and flour.
For example, if you have 30 grams of starter in your jar, you will add 30 grams of water and 30 grams of flour OR 3 tablespoons of starter, then add 3 tablespoons of water and 3 tablespoons of flour.
3. Mix, cover as you did before, and rest 12-24 hours.
Tip: Use a rubber band or a sharpie to mark where your starter is after you feed it. This will help you track if it doubled in size.
1. Follow the same feeding routine as days 2 and 3. Look for the following signs:
Bubbling consistently
Doubling in size within ~4–8 hours after feeding. Most starters double and then fall. Once the starter falls, you can feed it again (usually 12-24 hours after the previous feeding). If it falls faster than 12-24 hours, you have a strong starter!
Webbing on the sides of the jar when you look inside
Smells pleasantly sour
👉 Once your starter is doing all four of those things, you’re ready to use it!
🛑 If not quite there yet, keep feeding every 12–24 hours until it gets strong.
💡Helpful Tips
If it gets too runny → add a little extra flour – you want it to look like thick pancake batter
Keep it in a slightly cooler spot if it ferments too fast (expands in the jar very quickly)
Use unbleached flour for best results
Filtered water is best (chlorine can slow it down)