Sourdough Recovery

The sourdough starter is fully revived and strong now. Perfectly done.

I took the dry starter I had prepared a month or so ago. I took a heaping teaspoon of the dry flakes and soaked them in a couple of tablespoons of tepid water until it was fully dissolved. Then I fed it 1/4 c water and 3/8 c flour. 12 hours later, same feeding. By then, it had already begun to get a bit frothy. 12 hours later, 1/2 cup water and 3/4 cup flour. 12 hours later it was fully frothy and bubbly. I dumped half and fed it again 1/2 c water and 3/4 c flour. It’s in perfect form now. Ready for us. I’ll just maintain it this week until I’m ready for baking next weekend. Then I’ll feed it up for volume and bake a bunch, then put 2 c of starter in the fridge until I need it again in 2 weeks or so.

The dry starter worked perfectly. I’m pleased.