Do you every get hangry after a long journey and no food? Well just like us, your starter is hungry after it's trip to you!
Reinvigorating your LIVE sourdough starter is easy — all it needs is fresh flour, water and warmth. Here’s how to get started:
What You'll Need
Clean mason jar (perfect for watching it grow)
Digital kitchen scale ( for accuracy - a measuring cup is ok but scales are best)
Filtered (or tap) water at room temperature (around 27 °C is ideal)
Spoon or spatula for stirring
Lid (placed loosely) or a clean cloth to cover the jar
Flour a good quality, high protein bakers flour (see here for more info)
Step-by-Step
1. Add your starter to the jar
Scoop your live starter into a clean jar. No need to measure its exact weight unless you’re keeping detailed records.
2. Feed with equal parts flour and water
Using your scale, add the same weight of water and flour to the starter. A good starting point is 100g water and 100g flour. Add the water first and mix well with the starter, then add the flour.
3. Mix well
Stir until the flour is fully incorporated, creating a thick, smooth batter.
4. Cover and let it breathe
Place the lid loosely on top or cover with a clean cloth — this keeps bugs out but allows gases to escape.
5. Keep it warm
Store the jar somewhere cosy (around 27 °C), away from direct sunlight, cold drafts, or hot appliances.
⏳ What Happens Next?
Within 4–12 hours, your starter will begin to bubble, rise, and smell pleasantly yeasty — all signs it’s active and happy. A happy and healthy starter doubles in size within 4–6 hours of a feed, and you’ll be ready to bake! From there, continue feeding it with equal weights of flour and water to build its strength and keep it fed— we’ll guide you through that in the next steps.
