How To Activate Dehydrated Sourdough Starter

christopher — Sat, 13 Jun 2026 02:50:42 +0000

Please read this entire guide before starting.
If you experience any issues or your starter does not appear active, contact us. In most cases, activation issues are caused by simple environmental factors and are easy to fix.

What You’ll Need

1 x 500ml (16oz) glass jar (a larger 1,000-2,000ml (32-64oz) glass jar can be handy for later stages as the starter grows)
Filtered or spring water (avoid distilled or purified water)
Unbleached bread flour (preferred) or all-purpose flour, Laucke from Coles or Woolworths is suitable
Spoon or mixing utensil
Kitchen scale (recommended)

Helpful Tips Before You Start

Start in the morning if possible so your starter reaches peak activity during the day (4–6 hours after feeding).

When a starter hits its peak, it tends to rise and then collapse back down. At this stage, a strong smell and watery texture are normal signs that it’s hungry and ready for the next feeding.

If at any point the mixture becomes too warm or you see bubbles rising to the surface, add more flour and just enough water so that there are no dry flour pockets – the thicker, the better. A thin, watery mixture will cause bubbles to rise and burst at the surface, which can hinder the starter’s ability to rise and will give the appearance of the starter not being active. This is the number one problem beginners encounter, especially in summer months. In the winter or cold environments we see the opposite, slow activation due to cold temperatures, please use water between 24-27 C (75-80 F ) for any feeding and feel free to use a digital meat thermometer or similar to take the internal temperature of your starter at any point to make sure it stays in the “Sweet Spot”

If your kitchen is cold, use gentle heat sources such as:

Top of fridge
Oven with light on
Seedling heat mat

Ideal temperature: 21–27°C (70–80°F).

Do not overheat the culture.

Activation Instructions

Day 1

Hydrate with 30g of water then add 15g flour

Empty the contents of one packet of dehydrated starter into your glass jar.

Add 30 Grams of warm water and stir. Let it sit for an hour.

After that hour, add 15 Grams of flour.

It’s okay if the starter doesn’t fully dissolve. Stir until all the flour is incorporated and no dry patches remain.

Cover loosely and leave at room temperature for 24 hours.

Day 2

Add 15 grams of flour & water

After sitting for 24 hours, it’s time to feed the starter for the first time.

Add 15 grams of flour and add 15 grams of warm water.

Note: From this day forward, the final consistency goal after feeding is a very thick paste ( difficult to stir ) that holds a blob / ball shape after stirring, it will settle in the jar after sitting for 30 minutes or so, if the starter is more runny / thin / pancake batter than described here, add a touch more flour to the mixture.

Stir well, cover loosely, and leave at room temperature for another 24 hours.

Day 3

Add 30 grams of flour and water

Now add 30 grams of flour and add 30 grams of water.

By now, you may see the beginnings of bubbling activity—your starter is starting to come alive!

After mixing and feeding, cover it again and leave it for another 24 hours. Look for more bubbles and some volume increase in the jar.

Day 4

Add 60 grams of flour & water

You may notice the starter has grown and then fallen, leaving streaks along the sides of the jar. This is a good sign! Today it’s time for a more substantial feeding.

Mix in 60 Grams of flour and 60 Grams of water.

If the texture seems too thick, as long as there are no dry pockets of flour it should be perfect. (Environmental factors can slightly change how much water is needed.) Stir thoroughly, cover loosely, and let it rest for another day. If the jar is getting full, transfer the starter to a larger container.

Day 5

Add 60 grams of flour & water | Ready for Baking

If you haven’t already, now is the time to transfer your growing starter into a larger container if available, something in the 500ml to 1000ml range works well depending on how much starter you plan to maintain.

Note: It helps to weigh and write on the jar the weight so that you will know how much starter remains in the jar after you discard later on in the process.

For today’s feeding, mix in 60 Grams of flour and 60 Grams (¼ cup ) of room temperature or slightly warmer water.

If the mixture feels too thick, slowly add water by the teaspoon until it resembles a thick paste.

Keep your starter in a warm spot (ideally between 21–27°C or 70–80°F ).

Within 4 to 6 hours, you should see noticeable rising and bubbling. In cooler environments, this may take longer or need assisted heat, and your starter might need additional feedings to become fully active.

Once it doubles in size within that 4–6 hour window, it’s officially ready to bake with.

Starting tomorrow, you’ll follow a regular feeding routine to maintain your healthy starter.

Ongoing Starter Care

Room Temperature Feeding

Feed once every 24 hours.

Discard until roughly 25% remains, then feed using a 1:1:1 ratio (starter : flour : water).

If the mixture becomes too thin, increase flour slightly to maintain a thick paste consistency.

Refrigerated Feeding

Feed every 7–10 days if stored in the fridge.

Before baking, bring to room temperature and feed 1–2 times until active and doubling reliably again.

Troubleshooting & Important Notes

The most common issue we see is a mixture that’s too thin and runny. Don’t worry – just add more flour to thicken it (see notes below). Variations in environment mean recipes may need small adjustments. The second most common is that the starter is too cold.

• Your starter is very resilient. If you think it’s dead ( extremely rare ), email us for support before discarding it.

• Some starters may require twice-daily feedings during activation, especially after Day 4. ( especially when using low protein percentage flour)

• If liquid (called “hooch”) appears on top, simply pour half of it off or stir it back in and feed the starter well. This is normal and means everything is going according to plan.

• Never throw your starter away without trying to revive it with a feeding. ( Usually, the starter has used it’s available nutrients and is hungry )

A typical feeding ratio is 1:1:1 (starter : flour : water), but this can be adjusted, some prefer a 1:3:2 ratio. If your starter seems sluggish, feed it more. If your starter seems too thin and bubbles are rising to the top and popping easily, feed a heavier flour ratio like 1:3:2

Final Notes

Sourdough is a living culture and every environment behaves slightly differently.

Patience and consistency matter more than perfection.

Enjoy the process — you’re now part of a living baking tradition.

For any questions – please do not hesitate to reach out to us at support@theheritagegrain.com.au

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