Rehydrating my Dried Sourdough Starter

It’s been a while since I worked with sourdough… but this little reactivation has reminded me why I love it so much.

Here’s what this process taught me:

Slow doesn’t mean weak

A dried starter takes time to rebuild its yeast population. Bubbling, smells, and eventual rise all count as progress.

Wholemeal flour = strength, not speed

Wholemeal ferments more slowly, but it builds a resilient, flavourful starter. Patience pays off.

More starter, not more food

This was my biggest learning.

Instead of constantly increasing the feed ratio, increasing the amount of starter kept helped build momentum.

Consistency > constant changing

Sticking with the same feed for a few days helped her stabilise and strengthen.

Warmth matters

Cold, rainy days = slower rise. Temperature can change everything without touching the ratios.

Smell tells the story

Vinegary, tangy, slightly sweet = activity. Trust your senses.

Discard doesn’t need to be waste

From garden fertiliser to compost boosters — sourdough truly is a circular kitchen process

By Day 6 she was doubling in ~9 hours — slow, steady, and alive.

What I’d do next time (rehydrating guide)

Day 0–1

• Start small: ~5g dried starter

• 20–25g flour

• 25g chlorine-free warm water

• Thick porridge consistency

• Cover loosely, rest 24 hrs

Days 2–4

• Discard half

• Keep feeds gentle (1:1:1)

• Focus on smell + bubbles, not rise

• Feed once daily

Days 5–7

• Keep more starter each feed

• Slightly reduce dilution if needed such as 40g:30g:30g

• Maintain warmth

• Feed consistently until doubling reliably

No forcing. No rushing.

Just supporting the natural rhythm.

If you’ve ever rehydrated a starter — or want to — check out the series for my step by steps in my Instagram highlights here.

Want to make your own Sourdough Starter from scratch? You can do so here.

And if you’re here for the slow, seasonal, from-scratch way of doing things… welcome.

Natural Companion, Sourdough Starter, Rehydrating Sourdough, Slow Fermentation, Wholemeal Sourdough, from Scratch Living, Kitchen To Garden, Fermentation Magic, Waste Nothing