White Starter — Rehydration & Care

White Sourdough Starter

This guide will walk you through rehydrating your dried white sourdough starter and caring for it as it becomes active.

Take your time — sourdough is resilient, and it’s completely normal for things to move slowly at first.

What to Expect

  • Very little activity in the first 24–48 hours is normal
  • Bubbles usually appear before noticeable rise
  • Smells will change as the culture wakes up (floury → tangy → yeasty)
  • Warmer temperatures = faster activity
  • Most starters are ready to bake in 4–7 days, sometimes a bit longer in cooler homes.

What You’ll Need

  • Dried white sourdough starter (entire packet)
  • Organic unbleached white flour (recommended)
  • Water (warm on Day 1, room temperature after)
  • A small jar or container (loosely covered)
  • A scale (preferred for accuracy)

Getting Started — Day 1

  1. Add all of the dried starter to a clean jar
  2. Add 50 g warm water (not hot)
  3. Add 50 g flour
  4. Mix well until fully combined
  5. Cover loosely and let rest for 24 hours at 20–24°C (68–75°F)

Tips for Day 1:

  • The mixture will be thick — this is normal
  • Scrape down the sides of the jar to keep things clean
  • Warmth matters more than time at this stage

First Feeds — Days 2–4

  1. Discard half of the starter
  2. Add:

    -50 g flour

    -50 g water (room temperature) 

  3. Mix well
  4. Cover loosely and rest 24 hours

Repeat this process daily.

What you may notice:

  • Small bubbles forming on the surface or sides
  • A mild sour smell developing
  • Some rise, though it may not double yet
  • If activity seems slow, move the starter to a slightly warmer spot.

Days 4–7 — Building Strength

By this stage, your starter is awake and beginning to stabilize. The goal now is consistency and control, not growth in quantity.

From this point forward, stop thinking in terms of “half” and start working with fixed amounts. This keeps your starter manageable and avoids confusion as it grows.

Daily Feeding (Days 4–7)

  1. Keep 50 g starter (discard the rest)
  2. Add:

    -50 g flour

    -50 g water (room temperature) 

  3. Mix well
  4. Cover loosely and rest 24 hours

This maintains a 1:1:1 feeding ratio and builds strength through repetition.

What you should start seeing:

  • More consistent bubbling throughout the jar
  • A clearer rise after feeding (often 50–100% at first)
  • A balanced, pleasantly tangy / yeasty aromaIf it’s rising but not doubling yet: That’s still completely normal. Many starters don’t reliably double until Day 6–10, especially in cooler homes.

If it seems sluggish:

  • Move it to a warmer spot (20–24°C / 68–75°F is ideal)
  • Use slightly warm water
  • Stay consistent — don’t change flours or ratios daily

If it’s rising and falling very quickly (warm kitchen): Once active, you can switch to a larger feeding ratio (see feeding ratios below) to slow fermentation.

When Is It Ready?

Your starter is ready to bake when:

  • It reliably doubles in size
  • It doubles within 8–12 hours of feeding
  • It repeats this for at least two consecutive feeds
  • Once it reaches this point, you can begin baking or adjust feeding ratios based on your schedule.

Ongoing Feeding & Care

Once your starter is active, feeding becomes more flexible. Different feeding ratios allow you to control how fast your starter ferments, how acidic it becomes, and how often it needs attention.

All feeding ratios are written as: starter : flour : water

Feeding Ratios — When & Why to Use Them

1:1:1 — Maintenance Feeding

  • Balanced and predictable
  • Peaks relatively quickly
  • Best for daily feeding at room temperature

Use this when your starter is healthy and you bake often.

1:2:2 — Strength Building / Pre‑Bake Feeding

  • Adds more fresh food
  • Slows acidity
  • Produces a stronger, more reliable rise

Use this before baking or if your starter smells sharp or feels weak.

1:3:3 to 1:4:4 — Slower Fermentation

  • Extends time between feeds
  • Helps in warm kitchens
  • Creates a milder flavour

Use these ratios if your starter peaks too quickly or you can’t feed as often.

Higher Ratios (1:5:5 and beyond)

  • Very slow fermentation
  • Strongly reduces acidity
  • Used mainly by experienced bakers

Ratios such as 1:8:8 are tools for very warm environments, long feeding intervals, or resetting an overly acidic starter. Most home bakers will never need to go this high.

A Helpful Rule of Thumb

Higher ratios = slower fermentation + less acidity
Lower ratios = faster fermentation + more acidity

Always discard before feeding, and feed based on activity, not the clock.

Storage Options

Room Temperature

  • Feed once daily
  • Best if baking frequently
  • Keep loosely covered to allow airflow

Refrigerator

  • Refrigerate with a loose lid
  • Feed once weekly when not baking

Common Questions & Troubleshooting

Nothing is happening yet
This is normal early on. Focus on warmth and consistency.

Liquid forming on top or bottom
The starter is hungry. Discard and feed as usual.

It smells strong or sour
Normal. If there’s no mold, keep feeding.

Can I change flours later?
Yes. White starter adapts very easily over time.

Using Your Starter

Once active, this white starter is perfect for:

  • Artisan sourdough loaves
  • Focaccia
  • Pizza dough
  • Pancakes, waffles, and more

If you ever have questions, don’t hesitate to reach out — we’re always happy to help.

Happy baking,
Harvest Baking Co.