How to Dehydrate & Rehydrate Sourdough Starter
HTML-код
- Опубликовано: 2 окт 2024
- *****Please see description notes here for full details!
In this video I show how I dehydrate (and then rehydrate!) my sourdough starter, Ozzy. Dehydrated sourdough starter can last for years and years if stored properly (in a cool, dry, dark location such as in a pantry). Took me approximately 3 days to revive the dehydrated starter after several feeds with water and flour. My water is purified tap, and I use a mix of 10% Bob’s Red Mill rye/90% King Arthur bread flour (12.7% protein). I maintain my starter at 100% hydration by feeding with equal amounts flour and water, by weight.
To Dehydrate:
1. Be sure your starter is very active, and then spread out your starter in a thin layer on a sheet of parchment paper (approx. 30g is great). Cover with another sheet of parchment paper. Let the starter sit at room temperature for 24-36 hours until completely dried.
2. Once dried, I like to crush the starter between the two sheets of parchment paper and then transfer to a small blender to grind.
3. Grind down about 30 seconds until the starter chips are all finely ground. Transfer to a glass mason jar with a tight lid, and store in a cool, dry, and dark place such as the pantry.
To Rehydrate (see video at the 1 minute mark):
Day 1: Measure out 5g dehydrated starter and add 10g warm, purified water. This is a 1:2 dilution. Stir well for 20 seconds and then cover loosely with a lid. Let sit at room temperature about 30 minutes to rehydrate a bit. After the 30 minute rest, add 10g flour mix and stir very well. Cover loosely and let sit somewhere warm (~80degF) for 24 hours.
Day 2: Add to the jar 10g purified water and 10g flour mix. Stir well, cover loosely, and let sit somewhere warm again for 18-24 hours.
Day 3: In the morning of Day 3, you should be seeing pretty nice activity in your starter if you kept your starter somewhere warm. Discard all but 5g of your starter, and move to a fresh clean jar. Do a 1:2:2 (starter:water:flour) feed - meaning add 10g water and 10g flour mix to your jar. Stir well, loosely cover, let sit ~80degF for 8 hours. In the afternoon of Day 3, discard all but 5g of your starter. Feed again 1:2:2 (add 10g water and 10g flour mix) and stir well. Let sit ~80degF for 6-8 hours. Before bed, feed once again, this time 1:5:5 (discard all but 5g starter, add on top 25g water and 25g flour) and stir well. Let sit ~80degF overnight, approx. 10-12 hours.
Day 4: Your starter should be completely revived at this point! You can now use this activated starter to build your levain and bake bread! I usually require about 60g levain for a bake, so I’d take about 20g activated starter and mix in 20-25g water and 20-25g flour mix. Let sit for 4-6 hours at 80degF and then add to your autolyse!
*More information regarding sourdough starter maintenance can be found on my Instagram page @FullProofBaking (check the top of my page for links to posts on starter care/maintenance). Thanks for watching! 😊
![FendiDa Rappa - Clock Dat ft. Shamar Marco [Official Music Video]](http://i.ytimg.com/vi/3NBU8KHdxYY/mqdefault.jpg)
Kristen, your super patience and constant dedication proved that no matter what you did with your starters, they turned out beautiful and peaked! Just like Ozzy! I liked the name of your other starter!
Haha, thanks!
What a great video. I never thought about covering my dehydrated sourdough starter with a sheet of parchment paper. Keep everything clean Thank You for sharing a wonderful video.
This is so strategic, and it keeps the starter so small too! Time to dry out most of mine and keep a tiny starter!
I've used this method with great success.
Hi there, been following your videos since last year and took a break from baking. Looking to rehydrate my starter again and notice in the video for step 1 you’ve put 5G flour, but in the description says 10g. Just wondering which is correct? I’ve added 10g of flour after mixing the dried starter with water and found it to be too dry consistency.
You are an amazing tutor. I am a 'STARTER' in this field.. Lately(quarantine..) being observing (and practicing) many u-tube tutorials.I find yours THE BEST in this field ( in my very humble opinion)/thank you so much!
Freaking awesome! I love this style of deyhrating and rehydrating. Thanks!
quick note, video text for day 1 says 5g flour, but description notes say 10g. I did the 10g and was definitely way too dry
What I have done is anytime I have to through away starter, I dehydrate it. I have jars of dried starter. I have given away starter with instructions on rehydrating. A lot of newbies are getting into making sourdough bread. They have plenty of dried starter, should anything happen to their original.
What an awesome idea!
I love this, and since I wont be baking in summer think I will do this with my starter sitting in fridge! Does the starter need to have a feeding before spreading to dry?
Can the discard during reviving dried sourdough starter to be used for pancake batter? Thanks for your sharing, Kristen.
Hi Kristen, Day 1 rehydration, the video have you measure out 5g of flour but the description says 10g of flour. Which one is right? Thanks
Letting it dry out on the counter is genius! I was wondering if that would be enough to dry it out and now that I've seen this it's so cool!!!
On the first day of rehidration, you add 5g of flour in the video (after 30min soak) but in the description it says 10g. I guess 5g is correct since you also have to include 5g of dehydrated starter, but I would like to be sure. So is it 5 or 10g?
Hi Kristen, I just wanted to add my thanks for your videos and guidance. I discovered your channel, like many others did, during the first Covid19 lockdown here in England. Three years later and I have "Scoby Doh", my starter that I created from your excellent advice. I've just woken it up after a while in the fridge and this morning I found a 3.5x rise!
How long does dried starter last? What's the best way to store it?
Could last for years. Store preferably in a glass container in a cool place (not the fridge, but not too warm either).
Thanks so much for your video! What flour do you use in your starter please?
Great video! I’m curious to know how long the dehydrated sourdough starter would last? TIA
Rose Aquino I have some dry from 1898 Klondike gold rush; came to life right away!
Indefinitely
So I've downloaded & saved this video...thanks for being so complete with your info... 💖
You could start a brand new starter in the time this takes to revive, no?
I am drying my first one today and is useful for when I will mix , store and revive 👍
Thanks again Kristen, I had to hydrated my starter and following your steps, Day 3 today , thank you for posting 🙏
Awesome 🥰🥰🥰
And then how do I feed it? I used to have my portions and wonder i should change it into ur portion? What is it?
Putting it in a blender isn’t necessary! VoiceOver on the video would be nice.
In america we use cups....tsp ...tbsp ....not grams.this vid is a f.
Good, how convert sourdough liquid in masa madre solid?
If you want to convert this to a stiff starter, first activate the starter so that it is very active as you see in the video. Then begin cutting the water out by 30-50%. So instead of feeding 1:1:1 (starter, water, flour), you can feed more like 2:1:2 (50% hydration) or 1:3:5 (60% hydration)
But where did you get that cool spatula?! I need it 😁
Why do you have to dehydrate at peak? Can’t you just feed it when you rehydrate?
I wander what us so good about that? Wouldn't you have the exact same result if you used just plain flower and water throughout same process?
Soooo helpful! Thank you!
Hy,
Want to know that can I dehydrated unfed sourdough starter?
Great demo. I dried lots of active starter but wasn’t exactly sure how to reactivate. Thank you!
Very welcome!
From the revived state (the last rubber band image that doubled) what do you do next? I’m new at this. Do you use that whole amount in the recipe or how do you save starter from that jar for the next Baking’s if you use what’s in that jar for a recipe?
You say to add purified water. Why specifically purified? Or would tap water be good enough.
Why does the proportion of water to flour matter so much ☹️
Can I store it in the fridge? Thank you
Is the stuff you discard at the end of the video able to be dried and used later? or can it be turned into another batch and saved or given away to someone else? I hate wasting something that took so long to "make"
I have been feeding my starter for over a month and I have not gotten the results you showed in your video. My does not form all the bubbles, there are some, or triples either., for the last two days did not even raised and today I was going to through it out but it almost double overnight. My niece had the same trouble and she got some 9 yr old starter from some one and made bread and it was great. I think I am going to have to get some of that dried starter. Very frustrating I am not sure is worth the trouble.
I wonder if this other video might be useful to you:
ruclips.net/video/m6pGkOuZnrk/видео.html
Please check out the second half of the video focusing on Days 7-14. In this section I troubleshoot a similar issue of getting my starter to go from doubling to tripling. By making changes to the temperature and ratio feeds, I am able to successfully get my starter to its max peak potential. Hope this can be more useful!
Too harder and confusing to me. Looking for another one
Excellent video. Very little waste.
Thank you - I like these microfeeds for that reason. Little waste of flour and $$
First step in notes should be corrected. You add 5g new flour (not 10g) to the mix of 5g dried starter and 10g water. This is to ensure 1:1 rehydrated starter.
hi!!! woow that awesome..thank you for sharing !!
After drying it shouldn't you store it in a fridge? I mean my logic tells me that you don't mummify yeast and bacteria on a cellular level. The drying process is macroscopic. So you still want to hibernate that eco-system with low temperatures otherwise all we do is deprive it of nutrients and that decimates the population and the survivors try to survive given what's left, but at room temperature. The fact that the re-hydration takes so long tells me not many microorganisms have survived... I do agree that probably more then there are in the air but I still think it needs to be stored in a fridge to slow down metabolism.
Hmmmm... very interesting perspective, definitely leaves me thinking! I guess nobody knows... time to experiment!
I often wonder why you discard some of the starter, could it be used to at least give regular bread being baked a flavor or possibly use it as a Biga or poolish?
You have a typo in your description!!!!
Day one of rehydration it says to add 10g of flour after the 30 minute rest. This produces a super heavy mixture so I went back to your video to see what yours looked like, only to discover you only added 5g of flour to the existing 5g of starter. 🥴
I added a little more water to get your consistency. I just hope my dehydrated starter is able to do the job! (This was the last of my starter...)
Thank you for the wonderful video and written instructions! I just started hydrating mine!
I didn't want to waste the discards, so I searched and found recipes on King Arthur's website. Check out the recipes!
www.kingarthurbaking.com/recipes/collections/sourdough-discard-recipes
Is there any advantage of blending it instead of just leaving it in flakes? Doesn't the blending hurt the dried out organisms?
Yeast is a single-celled organism. Even with the pulverized yeast, there's a lot of yeast cells per granule. It should be fine.
Hi. I followed the written directions which say to add 10g flour on the first day. I just saw the video and it says 5g. Shall I start again?
Great video Kristen and very informative. What flour do you use to feed your starter? I use rye. Thanks Tara
I made the sourdough until day 9 the dough is dry out without or very less bubble . Any reccommend?
Very impressive video, I have taken notes and am starting to revive my starter as per your demonstration....Thank YOU!
Thank you - so glad to hear!! :)
I tried this method but my starter glued on the paper and I couldn't remove it. I will do it again but this time on a tray.
First time buiding a starter. Can I ask what did you do with the balance every time you dig out 5g to feed? I keep seeing you changing jar and only use 5g and do 1:2:2. So every time you add the discard to the same jar you maintain in the fridge? Once you build enough you use them to bake with the discard? While building the discard in the fridge, do you need to bring it out to feed them at lease once a week? do you need to refresh them before baking discard cookie?
She stores it in the freezer. Just keeps adding to the same container then uses to make sourdough pancakes at the end if each week. She has that recioe and ithers to use the discard with. I think she has a website for those. Check her video on making a stater from sctatch and she explains about it there too.
I am starting this today. I really appreciate the detail and fingers are crossed. Thank you!
I hope it all went well! :)
Is there a list available of these instructions? Wanted to ask before writing it all down myself :-)
Ah, I don't have the instructions written down... though it's super simple as you just take whatever discard you have and spread it out on a parchment sheet. When going to reconstitute, just keep feeding at a 1:1:1 or 1:2:2 ratio (a low ratio) until the starter is reactivated :)
@@FullProofBaking is there a method to doing 1:1:1 vs 1:2:2?
@@arcoflori It will be the same result - it's just the 1:2:2 will peak a little later than if you fed 1:1:1. Does this make sense?
Very nice indeed! :-)
I am going to check in on you neighbor. Hope you and yours are well.
Hai, I have young starter. At 05.35AM i’m feeding it. In 4 hours was peak (triple) and then fell. So, should i feed it right now (when starter starting fell) or i just waiting until 7-8 hours after first feeding (first feed at 05.35 AM). Please answer my question. And thanks alot
Bantu reply mbak. Dr yg saya pelajari, cukup 1 atau 2x sehari feedingnya. Walaupun starter nya sdh turun lg ndak papa klo tdk langsung di feeding. Tp kalau starter nya lapar, dengan ciri2 encer sekali bahkan terpisah antara air dan tepung, nah itu hrs difeeding lbh cpt
This is the best dehydrate and rehydrate sourdough so far. Thank you so much
What kind of jars are those?
These are the 4 oz. Commercial Straight-Sided Jars from Container Store:
www.containerstore.com/s/kitchen/food-storage/jars/commercial-straight-sided-glass-jars/123d?productId=10008180
Can I use the dehydrated starter straight into my dough, as if it were instant yeast?
What temperature did you dehydrated the starter at?
My regular room temp, about 74degF :)
Full Proof Baking Thank you!
Perfect now I can start collecting my discard. Thanks for the video
Very welcome! Have fun! :)
Good video
I appreciate your feedback :)
Hello, just curious when you say 90% of bread flour & 10% rye, how much in Grams? Thanks
90g and 10g :)
That is up to you depending on how much pre-mix you want to make.
Did you use a dehydration machine? or do you just flatten on Parchment top bottom leave it on counter?
Yep - just let it dry out on the counter
Plz tell me can I dry it on butter paper ?
Can the starter be hungry when you dry it? I've got starter but it needs to be fed but I've got to much in my container now I think so I'd like to dry some. Thank you!
I would think you could, as a starter "at its peak" is eating all its food and will need to be fed, which is what you do when you rehydrate it with flour and water.
thanks
Very welcome :)
Do we have to blend up the flakes?
I was more looking for how to revive a wild caught starter i had started and forgotten about
Just dump most of out of it and then feed it as per usual, you may need to feed it a few times but that's about all you should have to do provided there's no mold
If my starter was past peak (hooch had formed on the top) will it still dehydrate and rehydrate okay, or am I at risk of having killed it?
Ideally, drying is better when at peak. Just feed it again until it's nice and bubbly.
What is better option ? dehydrate or freez?
Dehydrate. It can last for years.
Your jar of dried starter is quite full.
Is that all from one dehydration or is it a mix of different batches taken from the starter on different days?
Yes - good observation. This was from many days of drying out starter batches. I was making a bunch to give out during my sourdough workshops :)
Is that wax papper?
Hi Kristen so there's no need to refrigerate the powdered starter?
Nope - it is shelf stable! :)
I do not need to keep the dehydrated starter in the fridge then?
Nope - I just keep mine in my pantry :)
can turn into solid yeast?
Sorry I'm not sure I understand your question. This dehydrated sourdough starter is full of yeast, but also billions of lactic-acid bacteria. Rehydrated, the sourdough starter can leaven bread but additionally it ferments the dough which makes for a healthier end product than using just commercial instant yeast. Hope this helps!
Hi Kristen, can we keep the dehydrated sourdough starter in the freezer?
Because Singapore is very very humid
I haven't tried it - but I believe that would work just fine!
Is this yeast strong for panettone?
I convert my starter to a stiff (60% hydration) starter for a day prior to using to make panettone - but yes, it does a great job with the enriched dough!
Rehydrating is much like starting a new mother from scratch, just a few days faster.
True, in a way :) Though it took me about a month to get my original starter active enough haha
@@FullProofBaking I rehydrated an Oregon trail starter using this method and after 4 days the starter is more active than any I've maintained myself. The flour mix and detailed method is just super.
@@l26wang That's great to hear! Congrats on your super starter :)
Nice video! Your build strategy is reminiscent of the "best of" of tfl :) . And the fact you got a 1:5:5 build to more than triple in less than 10 hours in 3 days is impressive.
Haha thanks! It's a very nice starter, I'm very happy with it - glad it rebounded so quickly!
The best😁
Happy baking! :)
I can turn into 50% solid mass after this process
Good Morning:
I write to you from the production department of the program On the spotlight, a telvision program from Spain. We are interested in using a piece of your video.
Would it be possible? We label your source if you wish or we thank you. We await your response.
Thank you for your interest! I think as long as the content is appropriately labeled, that would be fine :) Please send me an email at Fullproofbaking@gmail.com with more information about which clip you are interested in and how you will cite the content. Thanks!!
I can't see the point. It is the same amount of time and effort to make fresh new starter from just normal flour. Actually it is more, becaus you need to dehydrate some first.
Not sure what you mean exactly. This tutorial is showing how to make a back-up of your sourdough starter. There are many reasons one might want to make a dehydrated stock - in case of contamination, in case you want to ship your starter to a friend... It takes me about 10-14 days to create a starter from scratch (this is assuming very warm conditions; if it's colder it can take weeks to create a starter). But at that young age the starter is not quite as strong as a mature starter that's been around for awhile.
Going way to fast in the video to make notes... I give up...
You can try pausing the video at each step to give you time to write it down :)
Thanks Kristen. I tried spreading out a bit of my starter like you demonstrated. Maybe my layering is too thick. Does not seem to dry out. It’s been 28 hours.
It depends on the humidity in the air. It could take longer than 24 hours, be patient.
Can we use this blendered dry thing ( is it dry active Yeast?) Rigth into our dough?
This is actually natural sourdough starter - I'll link to a couple posts that may clarify:
ruclips.net/video/m6pGkOuZnrk/видео.html
ruclips.net/video/beKzcOe6w_o/видео.html
ruclips.net/video/HlJEjW-QSnQ/видео.html