Starter care
Where Wild Yeast Meets Witchcraft.
Feed the magic. Keep the tradition alive.
How to wake, feed, and keep your sourdough familiar.
Your Hearthkeeper starter has been sleeping, dried and dreaming. With warm water, flour, and a little patience, you will wake it.
To rehydrate and care for a dehydrated sourdough starter, follow a step-by-step revival process over 4 to 6 days until it doubles in size and shows active bubbles.
Equipment and Ingredients Needed
Gather your tools before the spell begins.
- Clean glass jar (10 oz to 16 oz)
- Kitchen scale for accurate measurements
- Dehydrated sourdough starter (flakes or powder)
- Filtered or non-chlorinated water (lukewarm, around 80°F–100°F)
- Unbleached bread flour or unbleached all-purpose flour
Step-by-Step Rehydration Guide
The awakening, one day at a time.
Day 1
Dissolving and Initial Rest
The waking. Let the sleeper stir in peace.
- Combine: In a clean glass jar, mix 5 grams of dehydrated sourdough starter with 20g to 25g of warm filtered water.
- Dissolve: Stir gently and let the mixture sit undisturbed for 1 to 2 hours so the dried flakes can completely rehydrate and dissolve.
- Add Flour: Stir in 15g to 20g of unbleached all-purpose or bread flour until a thick, pasty consistency forms with no dry spots.
- Rest: Loosely cover the jar with a lid and keep it in a warm spot (around 72°F–78°F) for 24 hours. Little to no bubble activity may be visible yet.
Days 2 and 3
Building Strength
Strength is built slowly. Stir with intention.
- Feed: Add 20g to 25g of flour and 20g to 25g of water directly into the jar (or transfer a portion to a clean jar depending on the specific method).
- Mix & Rest: Stir thoroughly, cover loosely, and let it ferment at room temperature for another 24 hours.
- Observe: Watch for small bubbles or a slight sour smell to develop as the wild yeast and beneficial bacteria awaken.
Day 4
Establishing a Regular Routine
Find the rhythm of the hearth.
- Discard & Refresh: Discard down to 15g to 25g of the starter mixture.
- Feed: Add 30g of room-temperature water and 30g of unbleached flour.
- Monitor: Mark the level of the starter on the jar with a rubber band or marker. It should begin to double in volume within 4 to 8 hours after a feeding.
Day 5 and Beyond
Peak Activity and Baking
Your familiar is awake.
- Ready for Baking: Once your starter consistently doubles or triples in size and looks bubbly and active within 4 to 8 hours of a feeding (typically by Day 5 or Day 6), it is fully revived and ready to use in your sourdough recipes.
Ongoing Care and Maintenance
Tend it well, and it will keep your hearth.
- Daily Feedings: If you bake frequently, feed your starter daily (or twice daily if kept very warm) using equal parts or a 1:1:1 / 1:3:3 ratio of starter, water, and flour. Always discard a portion before feeding to keep the volume manageable.
- Refrigerator Storage: If you do not bake every day, feed the starter, let it begin to rise for an hour or two, and then store it in the refrigerator.
- Weekly Maintenance: Feed your refrigerated starter at least once a week (or bring it to room temperature, feed it, let it peak, and put it back) to keep the yeast and bacteria healthy and prevent excess acidity or mold.