Busy Bee Bakery

Micro cottage bakery located in Columbia, Missouri. Focusing on sourdough goods and additional sweet treats.

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Behind the Baking

Purchased dehydrated starter? Follow these easy steps to start baking!

Rehydrating your starter will typically take 3-4 days. You will need a glass container, water (I prefer distilled), and flour (I use bread flour).
Day One: Put 1/2 tsp or 5 grams of the dehydrated starter into your glass container. Add 20 grams or 1.5 TBS of room temperature water. Stir and let sit for an hour or until the starter has dissolved. Next, add 15 grams or 2 TBS of flour. Mix and let this sit for 24 hours.
Day Two: To your jar, add 30 grams or 1/4 cup of flour and 30 grams or 2 TBS of room temperature water. Mix and let this sit for another 24 hours.
Day Three: You may start to see some bubbles at this point, yay! Discard (get rid of) everything but 15 grams or 1 TBS of your starter. To your 1 TBS of starter, add 30 grams or 1/4 cup of flour and 30 grams or 2 TBS of room temp water. After this feed your starter should be visibly rising.
If the starter has been dehydrated for a while, you may need to repeat "Day Three" a couple of times until your starter is consistently doubling in size.
That is all, you should be ready to bake!