Lessson and PDF: How to reconstitute Bec's dried starter
Lessson and PDF: How to reconstitute Bec's dried starter
Easy Overnight Sourdough
Section 2 — Your First Overnight Loaf
Section 2 — Your First Overnight Loaf
Section 3 — Choose or Prepare Your Starter
Section 3 — Choose or Prepare Your Starter
Section 5 — Ingredients and Equipment
Section 5 — Ingredients and Equipment
Section 6 — Baking Day Confidence
Section 6 — Baking Day Confidence
Section 7 — The Geeky Stuff, If You Want It But Don't Need To Know
Section 7 — The Geeky Stuff, If You Want It But Don't Need To Know
Section 8 — Recipes
Section 8 — Recipes
Section 9 — Faults, Tips and Troubleshooting
Section 9 — Faults, Tips and Troubleshooting
Section 10 — Zooms, Replays and Extra Support
Section 10 — Zooms, Replays and Extra Support
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
When I reconstitute my dried starter, it usually only takes a couple of days to get going. Temperature and time are so important at every stage of sourdough.
22°C is considered room temperature, but anywhere between 20°C and 28°C is fine, even with a little fluctuation.
In these instructions, I have you doing a few extra feeds to grow enough starter to use, and to build a robust starter before your first loaf.
Tap this image to check it out or download/print whatever suits.
