SOURDOUGH STARTER

A sourdough starter begins with two simple ingredients: flour and water. When combined, they create an environment where naturally occurring yeasts and beneficial bacteria can thrive. As these microorganisms ferment the flour's carbohydrates, they produce carbon dioxide, organic acids, and other compounds that give sourdough its natural leavening power, characteristic flavor, and aroma.

Dehydrated starter = an established sourdough culture that has been dried for preservation.

Reactivation = restoring moisture and repeatedly supplying fresh flour and water so the surviving yeast and bacteria can resume fermentation and rebuild an active culture.

Below are the equipment, ingredients, and instructions to bring your Rizzo dehydrated starter back to life.

EQUIPMENT AND INGREDIENTS

• small glass jar with a solid lid

• small, thin wooden stick

• spatula

• kitchen scale (preferred)

• non-chlorinated water

• unbleached flour

• dehydrated starter

Preferences and Assumptions

• A glass jar with a solid lid. A loose, solid lid should avoid the formation of a skin on the starter while allowing gases to escape.

• Initial feedings (adding water and flour) are typically in equal parts; a ratio of 1:1:1 (1 part starter, 1 part water, and 1 part flour).

• Unbleached flour. Unbleached flour provides a reliable environment for maintaining an active sourdough culture.

• Wooden stick. A chopstick works great.

• Non-chlorinated water. While the starter is rehydrating (and preferably all the time), it is recommended to avoid chlorinated water, as the chlorine could harm the natural bacteria in the starter

INSTRUCTIONS

Initial Mix

1. In a glass jar, mix 10 grams of dehydrated starter with 10 grams of room-temperature water.

2. Let the dehydrated starter and water sit for about 2 hours until the dehydrated starter dissolves.

3. Stir the dehydrated starter with the wooden stick until it is well mixed.

4. Add 10 grams of unbleached flour and stir to completely incorporate the flour.

5. Cover and let sit on the counter, preferably at 78 degrees, for 10 to 12 hours.

Second Mix

After the initial mix, there may not be visible signs of activity. At this point, move to a 1:2:2 feeding ratio.

1. Transfer 10 grams of the starter to a clean jar.

2. Add 20 grams of water and 20 grams of unbleached flour and mix thoroughly.

3. Cover and leave on the counter, preferably at 78 degrees, for 10 to 12 hours.

Third Mix

At this point, you should see signs of activity, such as small bubbles forming and a light sour smell.

Fourth Mix

By this stage, you may see considerably more activity. A well-reactivated starter may double in size, develop abundant bubbles, and have a pleasant fermented aroma reminiscent of bread with mild sour notes. If your starter isn't there yet, don't worry—continue feeding it consistently and allow the culture more time to strengthen.

At Rizzo Micro Bakery, we maintain a small amount of sourdough starter using a stiff-starter method, rather than keeping a large jar of liquid starter.

A stiff starter contains less water than a traditional 100% hydration starter. We maintain ours at approximately 60% hydration, using a 1:5:3 ratio — one part mature starter, five parts flour, and three parts water.

For example:

5 g mature starter + 25 g flour + 15 g water = 45 g refreshed starter

Because the mixture contains considerably less water than a liquid starter, it will feel firm and dough-like rather than pourable. The ingredients can be mixed and kneaded together until all of the flour is incorporated and a small, cohesive ball forms.

Keeping a small starter reduces the amount of flour needed for routine maintenance and minimizes discard. When we're ready to bake, we can use a small portion of our established culture to build the amount of levain needed for a particular recipe.

The starter is ready for use or its next feeding when it has fermented sufficiently and shows clear signs of activity. Rather than relying only on the clock, we look for changes in volume, visible fermentation, a developed interior structure, and a pleasant fermented aroma.