How to Rehydrate your Moon Starter
Rehydrating a dehydrated sourdough starter can be accomplished with patience and the right approach. Here's a step-by-step guide to ensure success:
Gather your materials
You'll need your dehydrated sourdough starter, a clean glass jar or container with a lid, warm non-chlorinated water, a spoon, and a food scale.
You'll need your dehydrated sourdough starter, a clean glass jar or container with a lid, warm non-chlorinated water, a spoon, and a food scale.
Measure the starter
Begin by measuring out 10g of dehydrated starter and put it into the jar (you can store the rest for use later in case you end up losing the starter at some point. It lasts for years in its dried state).
Begin by measuring out 10g of dehydrated starter and put it into the jar (you can store the rest for use later in case you end up losing the starter at some point. It lasts for years in its dried state).
Measure the water
Measure out an equal amount of warm water (10g), add it to the starter, and use your spoon to gently mix it in until the starter is fully dissolved. Take care to break up any clumps and ensure thorough incorporation.
Measure out an equal amount of warm water (10g), add it to the starter, and use your spoon to gently mix it in until the starter is fully dissolved. Take care to break up any clumps and ensure thorough incorporation.
Let it rest
Once the starter has been fully dissolved, place the lid on the container, securing it loosely to allow for airflow. Find a warm spot in your kitchen, ideally around 70-75°F (21-24°C), where the mixture can rest for 3-4 hours undisturbed.
Once the starter has been fully dissolved, place the lid on the container, securing it loosely to allow for airflow. Find a warm spot in your kitchen, ideally around 70-75°F (21-24°C), where the mixture can rest for 3-4 hours undisturbed.
Feeding 1
After resting, it's time to start feeding your rehydrated starter to establish its strength and vigor. Add 20g all purpose flour and 20g warm water to the mixture and stir until fully incorporated.
After resting, it's time to start feeding your rehydrated starter to establish its strength and vigor. Add 20g all purpose flour and 20g warm water to the mixture and stir until fully incorporated.
Fermentation process
Let the starter rest for 12 hours or overnight. You can extend the fermetation period to 24 hours if you’re not satisfied with the amount of activity in your starter. You should begin to see small bubbles appear on the surface. This is how you know the bacteria is reactivating.
Let the starter rest for 12 hours or overnight. You can extend the fermetation period to 24 hours if you’re not satisfied with the amount of activity in your starter. You should begin to see small bubbles appear on the surface. This is how you know the bacteria is reactivating.
Feeding 2
After the fermentation process, discard half of the starter (30g) then add 30g all purpose flour and 30g warm water. Mix well and let rest for 6-7 hours. Repeat this process until starter is fully active (the starter should triple in size within the 6-7 hour resting period to be fully active)
After the fermentation process, discard half of the starter (30g) then add 30g all purpose flour and 30g warm water. Mix well and let rest for 6-7 hours. Repeat this process until starter is fully active (the starter should triple in size within the 6-7 hour resting period to be fully active)
Follow ongoing maintenance
Once your rehydrated starter is active and consistently rising and falling in volume, it is ready for regular use in your sourdough baking adventures. Maintain the starter by continuing to regularly feed your starter (once per week is plenty) and store it in the refrigerator when not in use.
Once your rehydrated starter is active and consistently rising and falling in volume, it is ready for regular use in your sourdough baking adventures. Maintain the starter by continuing to regularly feed your starter (once per week is plenty) and store it in the refrigerator when not in use.