Bringing a dehydrated sourdough starter back to life is a simple process, but it requires a little patience. Your starter may become active quickly, or it may need several feedings before it begins rising predictably. Temperature, flour, water, and the conditions in your kitchen can all affect the timing.

What You Will Need

• Your Rizzo dehydrated sourdough starter

• A clean glass jar or food-safe container

• A kitchen scale

• A spoon or small spatula

• Unbleached flour

• Filtered or non-chlorinated water

• A loose-fitting lid

• A warm, draft-free location

A Few Helpful Notes

Use clean utensils and a clean container throughout the process.

We recommend weighing the flour and water in grams for consistency and accuracy.

Your water should be comfortably warm or at room temperature—not hot. Hot water may damage the natural yeast and bacteria in the starter.

Do not seal the jar tightly while the starter is becoming active. A loose lid allows gases produced during fermentation to escape.

Most importantly, give your starter time. Early bubbles, changes in aroma, and small increases in volume are signs that the culture is beginning to wake up.

Equipment:
• small glass jar with a solid lid
• spatula
• kitchen scale (preferred)

Preferences and Assumptions

• I prefer a glass jar with a solid lid. The lid should be placed loosely on the jar so that gases escape, while the starter is covered, avoiding the formation of a skin.

• 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). However, I have seen a stronger, more stable starter by using a 1:2:3 ratio. For my established starter, when not in use, I keep it in a small jar, on the counter, at a 1:3:5 ratio.

• The flour should be unbleached. Bleached flour could affect the good bacteria in the starter and affect its fermentation.

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 dried starter dissolves.

3. Stir the dehydrated starter and water until it is well mixed.

4. Add and stir 10 grams of unbleached flour.

5. Cover and let sit on the counter, preferably at 78 degrees for 12 to 14 hours.

Second Mix to Fourth Mixes

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 room temperature of 78 degrees, for 12 to 14 hours.

Third Mix

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

Fourth Mix

At this point, your starter should be very active. The starter should have doubled in size, be very bubbly, and smell like bread, with a hint of sourness. You will notice that from this point forward, the fermentation time will shorten, growth will likely triple, and the starter smell will turn pleasant and smell like bread.

Ingredients:
• Bread flour
• Water
• Sea salt
• Sourdough starter

Instructions:
Mix starter, flour, and water to form a shaggy dough.

1. Mix the starter, water, and flour into a shaggy dough.

2. Let the dough rest for 1 hour.

3. Add salt and mix for about 5 minutes. You want to form a uniform dough.

4. Do stretch and folds every 30 minutes for 2 hours.

5. Bulk ferment for 4 to 6 hours. Fermentation will be affected by the room temperature.

6. Pre-shape and let sit on a countertop, covered, for 20 minutes.

7. Place in the refrigerator and cold proof for 8 to 24 hours.

8. Place the loaf on parchment paper, on a Dutch oven or roasting pan, score with a razor or sharp knife, and bake at 450°F for 20 minutes, covered.

9. Remove the cover, and bake for another 20 minutes.

10. Let the loaf cool for at least 1 hour before slicing. Ideally, wait 2 hours before slicing, as the loaf will continue baking after being taken out of the oven.

• Be patient with fermentation – it makes all the difference.

• Use quality ingredients for the best results.

• Don't rush the shaping process – it's an art form, but don't overthink it!

• Keep your kitchen warm and draft-free during proofing.

• Be cautious with the room temperature; if the dough proofs too fast, it could affect its integrity and affect rise during baking.

• Practice makes perfect – even the pros started somewhere!