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Sourdough Reactivation Protocol

  • Jun 24
  • 2 min read

Before you start, make sure your water is filtered or dechlorinated (chlorine can stunt the yeast) and your flour is unbleached.

  • Dehydrated starter: 1 tablespoon (approx. 5-10g)

  • Water: Room temperature or slightly warm (around 25°C)

  • Flour: All-purpose or Bread flour

  • Jar: A clean glass jar with a loose-fitting lid


The Schedule

This process usually takes about 3 to 5 days before the starter is strong enough to bake a loaf.


Day 1: The Wake-Up Call

  1. Place 1 tablespoon of dried starter flakes into your jar.

  2. Add 1 tablespoon of warm water.

  3. Let it sit for about 1 hour to soften the flakes, then stir until it looks like a thick paste.

  4. Add 1 tablespoon of flour and 1 teaspoon of water, mix well.

  5. Cover loosely and leave it in a warm spot for 24 hours.


Day 2: First Signs of Life

  • What to look for: You might see a few tiny bubbles, or it might just look like wet flour. Both are fine!

  • The Feed: Add 1 tablespoon of flour and 2 teaspoons of water.

  • Mix thoroughly and let it rest for another 24 hours.


Day 3: Picking Up Speed

  • What to look for: Bubbles should be more apparent now, and the smell might start turning slightly fruity or sour.

  • The Feed: Add 2 tablespoons of flour and 2 tablespoons of water.

  • Mix and wait 24 hours.


Day 4: Full Maintenance

By now, the starter should be bubbly and increasing in volume. It’s time to move to a standard feeding ratio.

  1. Discard: Remove all but about 2 tablespoons of the starter.

  2. Feed: Add 50g flour and 50g water (roughly 1/3 cup flour and 3 tbsp water).

  3. If it doubles in size within 4–6 hours, it’s ready to bake!


Pro-Tips for Success

  • Temperature is Key: If your kitchen is cold, the yeast will be sluggish. Keep the jar near a toaster, on top of the fridge, or inside an oven with only the light turned on.

  • The "Double" Test: Your starter is officially "active" when it reliably doubles in volume after a feeding. Use a rubber band around the jar to mark the starting level so you can track the rise.

  • Don't Panic: If you see a clear/dark liquid on top (called "hooch"), it just means your starter is hungry. Stir it in and proceed with the next feeding.

  • If you want the full Essential Sourdough Guide: Understanding & Feeding Your Starter - read more here!

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