Sourdough Kit

Instructional Guide

Rehydrate Your Sourdough Starter

Tools Needed:

  • Mason jar (included!)

  • Kitchen scale or measuring spoons

  • Warm water & flour

Day One — Morning

Mix 5 g dried starter (about 1 tsp) with 25 g warm water (2 Tbsp). Let it soften 10–15 minutes, then stir in 25 g flour (3 Tbsp). Cover loosely with the cloth and let sit 12–24 hours at room temperature.

Day Two — Morning

You may see small bubbles! Stir your starter. Discard half, then feed with 25 g water + 25 g flour again. Let sit at room temp another 12–24 hours.

Day Three — Morning

It should be more active now! Repeat feeding: Discard half, then add 25 g water + 25 g flour. When it doubles in size within 4–6 hours, it’s ready to bake!

Simple Sourdough Loaf

Ingredients:

  • 100 g starter (½ cup)

  • 350 g warm water (1½ cups)

  • 500 g bread flour (4 cups)

  • 10 g salt (1½ tsp)

Steps:

  1. Mix everything into a sticky dough. Rest 30 min.

  2. Stretch and fold the dough a few times.

  3. Cover and let rise until doubled (6–8 hrs).

  4. Shape, let rest 1–2 hrs, then bake at 450°F (230°C) — 30 min covered + 15 min uncovered.

  5. Cool completely before slicing.

Keep your starter happy! Feed weekly with equal parts flour + water.