How to reconstitute Bec's dried starter
How to reconstitute Bec's dried starter
Easy Overnight Sourdough
The basics of sourdough and a bit of geeky stuff
The basics of sourdough and a bit of geeky stuff
About Starters and Three Different Starter Recipes To Choose From
About Starters and Three Different Starter Recipes To Choose From
Replenishing, Refreshing And Feeding Your Starter:
Replenishing, Refreshing And Feeding Your Starter:
Ingredients and Equipment
Ingredients and Equipment
Start here if you really can't wait: The Overnight Loaf
Start here if you really can't wait: The Overnight Loaf
Faults, Tips and More Geeky Stuff
Faults, Tips and More Geeky Stuff
Glossary of Baking Terms
Glossary of Baking Terms
Congratulations: You're at the end of our Sourdough Basics Course
Congratulations: You're at the end of our Sourdough Basics Course
How to reconstitute a dried starter.
When I reconstitute my starter, it only takes a couple of days to get it going. Temperature and time are so important at every stage in the method of sourdough making.
22°C is considered room temperature, but anywhere between 20°C and 28°C would be fine even if it fluctuates a bit.
In these instructions, I've got you doing a few more feeds to develop enough starter to use and create a robust starter before you make your first loaf.