Dried Sourdough Starter
You will receive 1 ounce of dehydrated starter.
When you're ready to revive the starter, you will need, the entire contents of of your HH Starter (1 once), a large container (at least 1-pint) and 2 ounces (1/4 cup) of lukewarm water.
1. Mix the starter with lukewarm water.
Place the dried starter chips in a large (at least 1-pint) container. Add 2 ounces (1/4 cup) of lukewarm water. The water should barely cover the chips; tamp them down, if necessary.
Stir the chips/water occasionally; it'll take 3 hours or so, to dissolve the chips.
2. Feed it with flour (I prefer bread flour, but all-purpose flour works too).
Once the mixture is fairly smooth/liquid, feed it with 1 ounce (about 1/4 cup) of your chosen flour. Cover-you can use a shower cap, plastic wrap, or glass lid (if you are using a Weck jar) and place it somewhere warm-I place mine on top of my refrigerator for best results. The cooler the room, the longer it takes sourdough starter to work.
3. Let it rest somewhere warm until it bubbles.
Let the starter work for 24-36 hours. At the end of that time, you should see some bubbles starting to form.
Sourdough isn't one of those things you can be all engineering about. Forget your timer; just wait until you start seeing bubbles.
4. Feed the starter again.
WITHOUT DISCARDING ANY OF THE STARTER, feed it with 1 ounce of lukewarm water, and 1 ounce of flour. Cover, and put back in its warm spot. After "X" hours (depends on your kitchen), you should see some serious bubbling and growing.
5. Do It Again.
Feed the starter again – 1 ounce of lukewarm water, 1 ounce of flour – cover, and wait. Do not discard any at this point.
6. Put the starter on a regular feeding schedule.
Your starter is ready to return to its former life – and its regular schedule. DISCARD all but 4 ounces (about 1/2 cup). Feed it again, this time with 4 ounces each lukewarm water and flour. (That's 1/2 cup of water, and 1 cup of flour, for those of you without a scale. Tell me again why you don't have a scale?)
This time, it should really expand quickly. When the conditions are optimal, your my starter will rise and fall in 8 hours.
Your starter is now revived and healthy.
7. At last – you're ready to bake!
There are MANY different opinions and resources for making sourdough bread and using your sourdough discard.
One of my favorite places to start is www.littlespoonfarm.com