(c) 2026 Watts Landing Ohio V2.12

 

Bringing Our Dried Sourdough Starter Back To Life

 

Your “Sourdough Starter” packet from Watts Landing Ohio contains 20 grams of WOW!

Let’s begin with just 5 grams to get things going.

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Use a good digital scale for this process, and every future starter “feeding”.

 

Once your starter is completely re-hydrated and back to full strength, you can always scale up your sourdough starter as needed for baking (using the same feeding ratio).

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HAVE READY:

(2) Medium PINT size large-mouth jars with lids (LABEL THEM #1 & #2)

(1) Rubber band that fits snugly around the jar size

(1) Medium size rubber spatula (These are easy to wipe off on the jar rim after stirring)

 

Ingredients

5 grams dried sourdough starter (small crumbles or powdered)

120 grams All-Purpose flour, total (used throughout process)

125 grams water, total (used throughout process)

 

Printable Step-by-Step Instructions 

1. Day One; Morning: Combine 5 grams finely crumbled dried (Or powdered) sourdough starter in glass jar#1. Add 25 grams (~100°F) water. Stir with the rubber spatula until the dry starter is completely submerged in the water. Cover with a lid and allow mixture to sit for one hour at 76°F or room temperature.

- - This is gonna seem crazy & repetitive, but trust this process.
 

2. After an hour, add 20 grams A/P flour and stir until thoroughly combined.  Note: We're using slightly more water than flour in this first feeding - a thinner, more hydrated starter allows for increased activity for yeast and bacteria.  Cover with a lid and store at 76°F (or room temperature) for 24 hours.

3. Day Two; Morning: Combine 10 grams of this newly created WET starter mixture, (see notes below) 25 grams A/P flour, and 25 grams room temperature water into glass jar #2. Mix with the rubber spatula until thoroughly combined. Cover with a lid and store at 76°F (or room temperature) for 24 hours.

 

*Discard the unused portion of the wet mix into THE TRASH...not the sink drain...

...else you MAY develop a HARD CLOG in your drain pipes. Now, wash out Jar #1.

4. Day Three; Morning: Combine 10 grams WET starter mixture from jar#2 (again, *discard the unused wet starter), 25 grams A/P flour, and 25 grams room temperature water in a glass jar #1. Mix with the rubber spatula until thoroughly combined. Cover with a lid and store at 76°F (or room temperature) for 24 hours.

 

*Discard the unused portion of the wet mix into THE TRASH...not the sink drain...

...else you MAY develop a HARD CLOG in your drain pipes. Now, wash out Jar #2.
 

 

5. Day Four; Morning: Now, back in jar#2, combine 10 grams wet starter mixture from jar# 1, 25 grams A/P flour, and 25 grams room temperature water. Mix with the rubber spatula until thoroughly combined. Cover with a lid and store at 76°F (or room temperature)

Using a rubber band as “an elevation marker”, place it around the jar

at the current level of the mixture. This will allow you to assess growth.

*Discard the unused portion of the wet mix into THE TRASH...not the sink drain...

...else you MAY develop a HARD CLOG in your drain pipes. Now, wash out Jar #1.
- - Check on it in about 12 hours.
 

6. Day Four; Evening: Roughly 12 hours later, you'll notice many small bubbles on the surface and sides, and the starter should show signs that it is slowly rising above your rubber band level mark.   Continue storing at 76°F (or room temperature).
 

 

7. Day Five; Morning: At this point, in jar#2, the mixture should have nearly doubled in volume and there will be small and big bubbles throughout the mixture. Allow this wet starter to reach the “peak activity” level (doubled in volume) as referenced by your rubber band marker. This mixture will slowly begin to recede to the original volume (rubber band level) over time (depending on the room temperature).
 

**If the starter has NOT nearly doubled by DAY FIVE, then GO BACK to step 5

(Day Four; morning) swapping jars as needed, and continue from there until the goal is achieved. The goal is to get the starter to DOUBLE IN VOLUME, and then recede.

This means it has reached “peak activity” and it ready for use in baking!
 

This will be a vivacious starter!

(Likely you now have about 60 grams in weight!)

Its the MOTHER of your sourdough formula...the SEED.

Not a “use me” ingredient.

You take a portion of the MOTHER formula,

grow it by feeding it for your next project.

 

Congratulations! 

This is YOUR GOLD BAR that lives...

at home!

Put a date on it!

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