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Rehydration Instructions:

Day 1: Add the contents of the bag to a large jar along with 30 grams (2 Tablespoons) of warm, filtered water.  It should be less than 100º.  Let is sit for about 10-15 minutes to soften the granules.  Next, add 20 grams (2 Tablespoons) of flour and mix well.

Day 2:  Once that mixture gets bubbly, about 24 hours later, it’s time to feed it again.  If you only see one or two bubbles or none at all, that’s normal and you can continue anyway!  To the starter, add 60 grams water and 60 grams flour and mix.

Day 3:  After the mixture gets bubbly this time,  only use 100 grams of the starter, along with 100 grams water and 100 grams flour.  This is easiest if you use a new jar, or you know how much your jar weighs.  The extra starter can be thrown away or kept in a “discard” jar.

Once it doubles in size and is bubbly, you now have an active starter!

If your starter is not bubbly, repeat Day 3 until it’s active. Step 3 is how you will maintain your starter from now on.  If you don’t want to feed your starter 2-3 times per day, you can place it in the fridge until you are ready to bake again.

Ingredients: organic flour, water, salt

*This product was produced in a home kitchen that is not subject to state licensure or inspection and that may also process common food allergens such as tree nuts, peanuts, eggs, soy, sesame, wheat, milk, fish, and crustacean shellfish. This product is not intended for resale.