Steps for Drying a Sourdough Starter

Guide to Blazing Fast Sourdough Bread Using a Dehydrated Starter

Say goodbye to waiting for days with this lightning-fast guide to sourdough bread, perfect for those who can't stand the anticipation! Using a dehydrated sourdough starter, we'll get you baking sooner than ever.

What's a Dehydrated Sourdough Starter?

It's still that delightful mix of flour and water, but it's been dried out and packed up, ready to be activated in a jiffy. No more waiting 7 to 10 days! You'll have a killer sourdough culture for your bread-making needs in no time.

Each kind of microorganism requires unique care. By feeding your sourdough with flour and water, you fuel these critters and ensure a healthier, successful fermentation process.

Sourdough provides a healthy environment for your bread-baking journey! During fermentation, it acidifies, helping to create the perfect colony of yeast and bacteria for bread-making while eliminating pesky bad bacteria.

Baking in a Flash with Your Dehydrated Starter

Getting from dehydrated starter to bread-worthy sourdough only requires 4 to 5 easy steps:

Day 1: Activate your dried starter and Feeding #1
Subsequent Days: Regular feedings
Harvest your sourdough and get baking!

Before You Dive In

Here are some things to consider before you start:

Containers: Use large containers (twice the sourdough volume) with a clean lid or cloth to cover.
Utensils: A chopstick (or long fork) for mixing, a rubber band to monitor growth, a kitchen scale (for precision), and good quality, chlorine-free water to purify.
Flour: Go for rye or wholemeal wheat, and if you're feeling experimental, give other flours (like buckwheat, spelt, or gluten-free) a try.
Temperature: Make sure your water and room temperature are within 20–35°C. Below 20°C slows down growth, while above 35°C could be disastrous.

Kickstart Your Dehydrated Sourdough (aka Dried Starter)

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What you'll need:

2 500 ml glass containers with lids
1 chopstick
1 Elastic band
1 Kitchen scale
1 sachet dehydrated sourdough
Lukewarm water
Flour

Steps:

Rehydration

Pour the dried sourdough starter into a container.
Add 30g lukewarm water (2 tbsp.).
Stir for 1 minute.
Wait for 15 minutes.

Feeding #1

Add 30g flour (3 tbsp.).
Add 30g lukewarm water (2 tbsp.).
Mix for 1 minute, cover, and mark the height with a rubber band.
Leave it 24 hours in a warm place.

Subsequent Feedings

Mix the sourdough.
Pour 90 g of sourdough (7 tbsp.) into a new container.
Set aside any extra ("discard").
Add 90 g flour (9 tbsp.).
Add 70 g of lukewarm water (5 tbsp.).
Mix for 1 minute, cover, and mark the height with a rubber band.
Leave it 24 hours in a warm place.

When to Scoop Your Sourdough?

You'll know your sourdough is ready when it has a foamy texture, floats in water, and has a tangy, appetizing aroma.

Making Your First Loaf: Sourdough Bread Recipe

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For this quick sourdough bread recipe, you'll need:

1 Large bowl
1 Cloth or plastic wrap
1 Cast iron casserole, pizza stone, or baking tray
Kitchen scale
500 g unbleached wheat flour
350 g water
10 g salt
10 g sourdough

Steps:

Mix flour, salt, starter, and water in a large bowl, kneading until smooth (2–3 minutes).
Cover and let rest for 30 minutes.
Fold (flaps) the dough for elasticity (2 flaps equal 2 bowl turns).
Let ferment for 12 to 16 hours at room temperature.
Shape your dough (round, baguette, etc.).
Let dough rise for 45 minutes to 1 hour.
Preheat oven to 485°F (250°C), preheat casserole dish, stone, or baking tray.
Bake for 20 minutes, reduce temperature to 400°F (205°C), then remove casserole lid (or continue baking without steam).
Let it cool at least 45 minutes before serving.

Steps for Drying a Sourdough Starter