Measure the Dried Starter: Place about 1 tablespoon of the dried sourdough starter in a small mixing bowl or a wide-mouth jar.
Add Water: Add an equal amount of warm filtered water (1 tablespoon) to the dried starter. Give it a good stir to combine and let it sit for about 1-2 hours, allowing the starter to soften and begin to dissolve. (If using a powdered dry sourdough starter, skip this step and proceed to step 3.)
First Feeding: After the starter has softened, add 1 tablespoon of flour and 1 tablespoon of water. Mix well until you have a smooth paste. Cover loosely and let it sit at room temperature for 12-24 hours.
Monitor Activity: After the initial 12-24 hours, check the starter for any signs of bubbles or fermentation. It might not be very active yet, but some signs of life are a good indication.
Second Feeding: Add another 1 tablespoon of flour and 1 tablespoon of water to the starter. Mix thoroughly, cover loosely, and let it sit for another 12-24 hours.
Continue Feeding: Continue feeding the starter every 12 hours, gradually increasing the amount of flour and water to 2 tablespoons each as the starter becomes more active. You may need to do this for 3-7 days, depending on the strength of the starter and the room temperature.
Observe and Adjust: As the starter becomes more active, it will start to bubble and rise more consistently. If it seems sluggish, continue with regular feedings and keep it in a warm spot to encourage activity.
Transition to Regular Maintenance: Once the starter is consistently bubbling and doubling in size within 4-6 hours of feeding, it’s ready for regular maintenance. You can now feed it with a ratio of 1:1:1 (starter, flour, water: by weight using a scale or by volume using measuring cups) and use it for baking.
