This document provides instructions for reviving a dehydrated sourdough starter in 3 steps:
1) Mix the dehydrated starter with water and flour and let sit for 8-12 hours
2) Discard half the mixture and feed with more water and flour, repeating every 8-12 hours
3) The starter is ready when it doubles in volume within 4-10 hours. The document also includes tips, a sourdough bread recipe, and baking instructions.
This document provides instructions for reviving a dehydrated sourdough starter in 3 steps:
1) Mix the dehydrated starter with water and flour and let sit for 8-12 hours
2) Discard half the mixture and feed with more water and flour, repeating every 8-12 hours
3) The starter is ready when it doubles in volume within 4-10 hours. The document also includes tips, a sourdough bread recipe, and baking instructions.
This document provides instructions for reviving a dehydrated sourdough starter in 3 steps:
1) Mix the dehydrated starter with water and flour and let sit for 8-12 hours
2) Discard half the mixture and feed with more water and flour, repeating every 8-12 hours
3) The starter is ready when it doubles in volume within 4-10 hours. The document also includes tips, a sourdough bread recipe, and baking instructions.
This document provides instructions for reviving a dehydrated sourdough starter in 3 steps:
1) Mix the dehydrated starter with water and flour and let sit for 8-12 hours
2) Discard half the mixture and feed with more water and flour, repeating every 8-12 hours
3) The starter is ready when it doubles in volume within 4-10 hours. The document also includes tips, a sourdough bread recipe, and baking instructions.
This brochure will guide you step by step on how to revive the Dehydrated starter. If you need further help please don't hesitate to contact us. Sourdough Chef Roberto info@thesourdoughscience.com Starter STEP 1 Mix the Ingredients
Place 25g of the dehydrated sourdough starter, ( the
powder inside the little brown bag) in a clean small jar (roughly 300ml Jar) Add 50g of Filtered water (notice: boiled cooled water is not suggested) Watch the video instead Add 12g Certified Organic Pizza and Bread (Bakers) flour Add 13g Certified Organic Wholegrain Bakers flour Stir and close lid loosely, leave at room temperature. STEP 2 Discard and Feed
Using only half of the dehydrated sourdough starter will leave you a back up to future use.
If you don't have a water filtration system at home, spring bottled water works fine. Alternatively, you can let a cup of tap water sit on the bench or in the fridge without a lid, and the chlorine will dissipate.
I highly suggest to use Certified Organic Flour as bacteria will be harmed by the pesticide present in supermarket flour, resulting in weak starter.
You can find high quality Certified Organic bakers flour available on our online shop, thesourdoughscience.com/shop
Start with at least a 300ml jar, then transfer when is ready in a 800/1000ml jar. STEP 4 If you are at Step 4 in the morning follow Option 1 If you are at Step 4 in the evening follow Option 2
Option 1 Option 2 After 8/12 hours you should notice Discard 90% = 90g more bubbles, proceed with the same Step 2 discard and feed Replace with: 50g water After 8/12 hours you should 25g Pizza and Bread flour double in volume, 25g Whole wheat flour YOUR STARTER IS READY!! Stir and leave it at room temperature
If it doesn't double in 10 hours, In the morning your starter should
redo Step 2 until it doubles within have doubled in volume. If not, 4/10 hours. Doubling may take repeat step 2 untill it will double in days, depending on ingredients, volume. bacteria, strength and temperature. YOUR STARTER IS READY!! You can now proceed with FEED WHAT YOU NEED step or store it in the fridge for up to a month, using weekly to maintain bacteria strength. Sourdough Bread Recipe Take your sourdough Starter out of the fridge, add 90g Filtered Water, 45g Organic Pizza and Bread Flour and 45g Organic Wholegrain Bakers flour. Leave it at room temperature Once is doubled in volume ( roughly 4/10 hours depending on the temperature and strength of the sourdough starter) start combining all ingredients as follows;
Recipe for 1 loaf
Combine A and B in a bowl and stir till A - 250g Filtered Water dissolved Add C, D, and E, and hand mix for 2 minutes till no more dry flour is present B - 180g Starter Cover with a damp cloth and rest for 1 hour Execute 3 Stretch&fold at intervals of 20min ( watch the video inside our Facebook group) C - 315g Bakers Flour Shape your bread and place it into the banneton, cover it with the food cover or cling wrap Final Proof: Summertime, straight in the D - 45g Whole Rye Flour fridge, Wintertime, 1h at room temperature (optional) if you don’t use rye then fridge Refrigerate overnight, from 16 to 32h replace it with pizza and Bake bread (bakers) flour
E - 14g Sea Salt
BAKING and TIPS Preheat the oven and cast iron Dutch oven to 260 degrees for 20 minutes.
Before baking, cut a slit on the top of your bread. Bake it at 260°C for 25 minutes with the pot's lid on. Then, reduce the temperature to 200°C and continue baking for 15 minutes without the lid.
Make sure you allow the bread to cool down for roughly 2 hours before slicing (the starches inside needs to set)
A cast iron Dutch oven is ideal for bread baking, ensuring ample steam for a perfect loaf. Alternatively, cover the bread with an upside-down oven-proof glass bowl for the initial 25 minutes to similarly create steam.
Kindly note that using a different flour than recommended may require recipe adjustments, as each flour behaves uniquely. For optimal results, we advise following the specified recipe and flour choices.
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Sourdough Lovers for more tips and support THANK YOU You are not just purchasing from a small business – you are becoming part of a community at The Sourdough Science Academy.
Your support is immensely valued and plays a vital role in our mission to educate people on the Art of making Sourdough fighting gluten intolerance with Organic and Ancient Grains
Your purchase doesn't just bring joy to your table; it helps us support INNERSCIENCE and GREENPEACE. Learn more here https://thesourdoughscience.com/our-impact/
We believe in nourishing both body and soul for a happy and healthy life. With gratitude and warm wishes, Chef Roberto and The Sourdough Science Team
