Thank you for joining me here, in this sacred space. Choosing a journey with sourdough can be an exciting adventure and can yield many rewards. 

REHYDRATING YOUR SOURDOUGH

• Place the starter chips directly into the quart mason jar.
• Add 35 g warm water and let the chips soften for up to 2hrs. They may not fully dissolve — that’s okay.
• Stir in 25 g flour until fully combined. Scrape down the sides of the jar if needed.
• The mixture should be a thick oatmeal consistency.
• Cover the jar with the country cloth and secure it gently with the rubber band.
• Place the jar in a warm, quiet spot and let it rest approximately 24 hours.
• Discard the top layer (about half) of your starter.
• Stir in 35 g flour & 35 g warm water.
• Let rest for another 24 hours.
• Repeat to keep your starter active and healthy.

note… if you have chosen the chocolate starter, you may add 1/4 tsp cocoa power on day 2 and 3.

WHAT TO EXPECT:

• Day 1–2: The starter will be thick. This is normal.
• Day 2–3: You may notice small bubbles or a gentle rise.
• Day 3–5: The starter should become active, bubbly, and lightly tangy.

After 7 days your starter should be active, healthy, and strong enough to bake with.

Every starter has its own rhythm. Some wake quickly, others take a little longer. Trust the process — you’re bringing something living back to life.

TRUST THE POWER OF THE SOUR!

Like an ancient secret, stored dormant in your DNA by your ancestors, your sourdough starter will remain. This is a living culture, fermented over time with patience, and love is fueled by wild and feral yeast! 

You can forget to feed your starter, leave it on the counter for days, remove the top layer (or more), feed it, place it in a warm area, and it will come back to life! 

You can forget about it in the back of your refrigerator for weeks, months, and even years, even if it shifted into a deep state of hibernation, then pull it out, pour out the hooch, warm it up, feed it, and it will once again will return to it’s strong and healthy state!

You can feed it any kind of flour you want. All purpose, bread flour, whole wheat, rye, and even gluten free!

You can adjust the feeding ratios to alter hydration, and volume, then nearly use every ounce of your stater with nothing left in the jar but scrapings on the sides, feed it and bam! You have active starter again!

It is nearly impossible to destroy. The only way would be through excessive heat, but even then… you might be able to rehydrate it, feed it and revamp your baby once again.

Don’t want to throw away discard? Keep it in the fridge. There are tons of discard recipes out there. 

Don’t want to keep discard? Use up what you have, saving a swipe of your starter on parchment paper and throw it in the freezer. Warm it up and rehydrate it later!

Do not be a prisoner to your sourdough… make it work for you.

Sourdough has many benefits!  Not only can you stop running to the store for bread, but you can use your sourdough starter to make nearly anything you want including: breads, rolls, English muffins, bagels, tortillas, naan, donuts, cinnamon rolls, cakes, cookies, muffins, brownies, dog treats and even macaroni & cheese!

The sky is the limit!

And did you know that sourdough contains probiotics and is good for your gut?  It reduces inflammation, improves digestion, has a low glycemic index, does not produce bloating and improves nutrient absorption!