Find a glass container that’s around 32 ounces in size minimum. You can go larger if you’d like.

(read my Choosing a Sourdough Starter guide on the blog in the sourdough explained section)

Once you’ve chosen a container, ensure it’s clean then pour your dehydrated starter into it.

Before we begin hydrating, gather these items:

unbleached all-purpose flour

filtered water from your fridge, a pitcher, or home system. Not straight from the unfiltered sink.

To rehydrate your 1/2 cup of sourdough starter and help it grow, feed it a 1:1 ratio of flour to water.

pour 1/2 cup flour into the jar, then add 1/2 cup water, and stir to completely combine.

scrape down the sides and cover lightly, never with an air-tight lid. Leave it loose.

Let it sit on the counter for 12 hours.

Now that your starter is rehydrated, it’s time to do a feeding. Do the same thing as step 4 but this time feed it a 2:1 ratio of flour to water.

That means 1 cup flour + 1/2 cup water. Stir to combine. You can either leave it on the counter to ferment for 12 hours then use it for a recipe or place it in the fridge.

Now that your starter is rehydrated you’re ready to make goodies and breads! It needs to be maintained from now on. Here’s how you’ll do that:

feed the 2:1 ratio of flour to water every 12 hours if stored on the countertop or once a week if stored in the fridge.