How to rehydrate sourdough starter flakes:

1. Rehydrate the Flakes:

   • In a small bowl, combine 1 tablespoon of sourdough flakes with 2 tablespoons of warm, non-chlorinated water.

   • Let the mixture sit for 1-2 hours until the flakes soften and begin to dissolve.

2. Feed the Starter:

   • Stir in 2 tablespoons of unbleached all-purpose or bread flour and 2 tablespoons of water to the softened flakes.

   • Mix well, cover loosely, and let it sit at room temperature for 12-24 hours.

3. Continue Feeding:

   • After 24 hours, check for bubbles or a slight rise. If there is little activity, discard half the mixture and feed again with 2 tablespoons each of flour and water.

   • Repeat this process every 12 hours.

4. Watch for Activity:

   • Within 3-5 days, the starter should become bubbly, rise between feedings, and have a tangy smell. This indicates it is active and ready for baking.

5. Maintain the Starter:

   • Once the starter is active, continue regular feedings or store it in the refrigerator if you bake less frequently. Feed it weekly to keep it healthy. I personally like to keep mine out at room temperature, because it is always happier that way.

If you own a kitchen scale: things can get way easier. Change the tablespoon portions to grams. Each feeding, remove 40 grams and then add 20 grams of water and 20 grams of flour to your daily feeding. 

Clean jars: having clean jars to change the sourdough starter to helps a ton with keeping the starter happy and thriving. You can change the jar after each feeding or every other day.