Thank you for choosing Violet to start your sourdough journey! If you purchased her, that means you visited the farmstand and I appreciate you! Come back to see us soon for more goodies!
So, does everyone name their sourdough? Actually, if you are new to sourdough you’d be surprised how many names are out there! Violet is named after the birth flower of my daughter. I hope that at the end of your rehydration process, you can name your sourdough! Let’s get to the good part, shall we?
Supplies: Mason jar, kitchen scale, spatula or wooden spoon, King Aurthur all-purpose flour, spring water.
Day 1
Hydrate and wait.
You’ll want to start out with an 8oz mason jar for the first few days. Add your 6g of dehydrated sourdough to the mason jar and add warm water (About 15g or so) just enough to cover the starter. Place the lid loosely on top. Do not screw on or tighten the lid.
Stir and wait. Ideally, sourdough needs to be in temperatures of 70-80°F to perform at its best. You’ll want to wait until the starter is completely dissolved, or about 2-4 hours. It is okay if there are bits that did not dissolve all the way.
Feed.
After you have waited the 2-4 hours you want to give this girl a feed. Add 15g of flour (I use King Aurthur all purpose) into the jar and give it a good mix. Make sure there is no flour showing or not mixed in. This is where a spatula comes in and you are able to scrape the sides to make sure you have an even mix. It should have a pancake batter consistency.
Day 2
There won’t be much visual change just yet. Without discarding any of the starter, stir in 15g of flour and 15g of water. **Note: I strongly suggest using spring water. That is what this starter is used to and has lived off of. The flour I use is King Aurthur all-purpose flour.
Day 3
You might see a slight change in the starter with bubbles here and there. Without discarding any starter, add another 15g of water and 15g of water.
Day 4
By now, you should notice a more visual change. The starter should have risen a little bit and more bubbles might appear. You’ll want to discard all but 15g of your starter. This is where your kitchen scale will come in handy. Add 30g of flour and 30g of water to your 15g of starter.
Day 5
At this point, your starter should be active. Doubled in size, and bubbly. It should have a sweet smell, with a tad bit of sourness. I recommend a good 6-8 hours for a peak rise time. In the AM, do a feed with a 1:1:1 or 1:2:2 ratio depending on what you plan to bake.
If you have any questions, feel free to contact me! Or, if you’d like to share your new sourdough name that you worked hard to rehydrate, I’d love to hear it!
*Disclaimer* This sourdough starter has been rehydrated accurately to ensure it rises properly. Please note that different temperatures may affect the rise process making it a quicker or slower rise.
Leave a Reply