Sourdough Bread: A Beginner's Guide - The Clever Carrot
In this tutorial, I'll teach you how to make fresh, homemade sourdough bread with step-by-step recipe instructions and videos for guidance.
Celia
Starters range from thick to thin in texture and can be made with a variety of flours. I use two different starters; one is homemade and the other was a gift from my friend <anchor>Celia</anchor>. She dried a portion of her starter and mailed it all the way from Sydney, Australia.
Priscilla’s Family Tree | Fig Jam and Lime Cordial
# Fig Jam and Lime Cordial

## Living well in the urban village

## Priscilla’s Family Tree



At the same time, I was trying to figure out a viable way to send starter to friends. Posting liquid starter, as I’d done on a few occasions in the past, was expensive and bulky – and I always had the niggling concern that it might leak in transit and cause a bio-hazard scare at the post office.

I mentioned this to my neighbour Maude, who told me that she’d recently dehydrated some of her starter to send overseas.  It seemed like a sensible option, and one that should work, given that the original starter I bought had arrived in a dried form.

I fed a bowl of my starter ( Priscilla) until she was bubbly and frothy, and then ladled her out onto a couple of silicone mats.  Spread the starter out as thinly as possible and then leave in a warm spot to dry – we used to sit it on top of the fish tank, but these days we just leave it on the dining room table for a few days…





The dried starter was crumbled into small flakes. Because it was quite thick and chunky (as can be seen in the photo below), I gave it a quick blitz in the food processor to break it down a little more. I tested it (twice!) and then packaged it up, crossed my fingers, and mailed it out to friends.



I whizzed this up in the food processor (briefly) to make it a little finer…

I can’t tell you how happy I was when the photos starting coming back!

Priscilla’s offspring have spread far and wide!  Allow me to introduce you to part of her family tree (hopefully there will be more to come)…

. . . . .

–> Grandsons: Elvis (x2), Boy George, Bruce

–> Granddaughters: Bubbles and Julie.

I sent starter to Linda in liquid form nearly two years ago, and she’s been baking up a storm ever since.  She has also passed the starter on to her family and friends, and most of the offspring have thrived!



. . . . .





. . . . .

I’ve had so much fun chatting to Ali and Nick in the past couple of weeks about everything from baking bread to growing leeks to rowing. Marion is only a couple of weeks old, but they’ve had some fabulous adventures with her already – their very first loaf (below) involved an emergency drive to pick up a new oven door…



. . . . .

Daughter: Princess Patsy (so named by Jan in Brisbane because she’s absolutely fabulous, daaarling..)

Darling Jan rehydrated her starter and whipped up a loaf as soon as she got her envelope in the mail.  We were both squealing with excitement when she sent this photo of her first attempt at sourdough – a pair of kissing loaves…



. . . . .

Big Kev is pulling out all stops! Claire has a deft hand with all things baked, and not surprisingly, her first loaf was a stunner – read all about it from start to finish here…



. . . . .

Son: Sydney (who now lives in Bristol with my beloved friend Joanna @ Zeb Bakes)

Joanna didn’t need my sourdough starter as she has several of her own, but when she mentioned that she’d be happy to give Priscilla a go, I eagerly popped an envelope in the mail to her.  I was so thrilled that she’d be baking with my starter, because I knew she’d create amazing bread with it. And she has…





. . . . .

Son: MO (named by Moo’s son, an acronym of Michael and Oliver)

Our old friend Moo is a perfectionist.  When he pulled his first sourdough rolls out of the oven, he said to me, “Hmmm. It’s a bit dense, and I’d like a bit more of a blistered crust next time”.  I thought they looked fantastic, as did his young son Oliver, who helped to shape them…





. . . . .

Sharing Priscilla’s clones has been like giving away a litter of puppies from a treasured pet – they’ve all gone to friends who will look after them and hopefully get years of baking pleasure from them. There are still a few envelopes in transit – I’ll let you know of any future additions to Priscilla’s family tree!

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Posted in Recipes | 97 Comments

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1. on February 22, 2013 at 7:27 am theintolerantchef

   What a fun post! Great idea to dry the starter Celia I’m so glad it still worked OK. I loved seeing all of Priscilla’s puppies and how they’ve spread across the globe! :) xox

   - on February 22, 2013 at 7:12 pm Celia @ Fig Jam and Lime Cordial

     Becca, it’s been a blast! There are hopefully still more to come! :) xx


2. on February 22, 2013 at 7:38 am Norma Chang

   I agree, this is a fun post, I did not want it to end. Priscilla is not only of international fame, but so are her offspring. Thank you for sharing those lovely photos.

   - on February 22, 2013 at 7:13 pm Celia @ Fig Jam and Lime Cordial

     Norma, thank you, and I’ll be sure to write a follow-up post if any more photos and stories come in! I’m sure they will! :)


3. on February 22, 2013 at 7:40 am cravesadventure

   Great Post – loving the captures – the kissing loaves – ha! Happy Thursday:)

   - on February 22, 2013 at 7:14 pm Celia @ Fig Jam and Lime Cordial

     Thanks Renee, aren’t they cute? Jan’s a star! :)


4. on February 22, 2013 at 7:42 am Our Growing Paynes

   A wonderful post. Very interesting about dehydrating the sourdough to ship.

   - on February 22, 2013 at 7:14 pm Celia @ Fig Jam and Lime Cordial

     Thank you! It worked much better than I’d hoped! :)


5. on February 22, 2013 at 7:44 am Linda Woodrow

   I love the drying technique! What a discovery. I have to admit to a lot of self interest in spreading Navarone’s offspring around. It means that if disaster strikes (as it has once – the great sourdough in the wheel well saga) I can get him back.

   - on February 22, 2013 at 7:16 pm Celia @ Fig Jam and Lime Cordial

     Linda, the dehydrating worked really well – much better than I thought it would. My original dried starter took a few days to bounce back, but Priscilla’s babies have been leaping back to life in 24 hours! Not sure if the recovery time extends the longer that they’re stored though…


6. on February 22, 2013 at 7:48 am alison@thisbloominglife

   Thanks Celia, thanks Priscilla. It has been so much fun getting to know you both. Have to be brief, I’ve got a dough to get going! xxx

   - on February 22, 2013 at 7:16 pm Celia @ Fig Jam and Lime Cordial

     Ali, haven’t we had fun! And didn’t your loaf today turn out well! :)


7. on February 22, 2013 at 7:53 am lambsearsandhoney

   Well done you on spreading the sourdough love! I especially like the name that Rachel picked. It’s the name of our hand-raised calf and also the name of the new literary award for Australian women’s writing!

   - on February 22, 2013 at 7:17 pm Celia @ Fig Jam and Lime Cordial

     Amanda, I wondered if she chose it so that when the starter was being fussy, she could shout “Stella!! Steeelllaaa!” at it, a la Marlon Brando in Streetcar.. ;-)


8. on February 22, 2013 at 8:55 am niasunset

   So delicious… and so beautiful. Thank you dear Celia, love, nia

   - on February 22, 2013 at 7:17 pm Celia @ Fig Jam and Lime Cordial

     Thanks Nia! xx


9. on February 22, 2013 at 8:56 am Stephen

   I’m happy to say that yesterday I received my starters from Northwest Sourdough in the mail. I got the Northwest and the San Francisco starters, and cannot wait to get them started and ready to play with. Wish me luck!

   - on February 22, 2013 at 7:19 pm Celia @ Fig Jam and Lime Cordial

     Stephen, they’re wonderful starters, and I’m so glad you bought from Teresa, thank you. She’s fabulous, and her starters are really great! Good luck – our starters will share common ancestry now – Priscilla evolved from one or both of those starters that you now have! :)

     - on February 23, 2013 at 6:19 pm Stephen

       Thank you. I’ve got my starter going, I’m following Teresa’s notes, and we’re onto day two, so fingers cross that it all works. I’m going to give it a name but I’m just waiting to see how it behaves first.



10. on February 22, 2013 at 9:20 am Manuela

    What a fun post! I think it’s pretty cool that you dehydrated it before sending. Just a note of curiosity. Do the different starters taste different? Or are they made from different yeasts?

    - on February 22, 2013 at 7:20 pm Celia @ Fig Jam and Lime Cordial

      Manuela, I used to be able to taste a difference between them when I first got them, but over the years, they’ve all merged into Priscilla. I think the original starters are made from different yeasts, but they tend to morph a bit depending on the environment (local yeasts and bacteria) that they’re exposed to…


11. on February 22, 2013 at 9:26 am Joy Wagner

    What a fun idea!! Spreading the “joy”, Joy

    - on February 22, 2013 at 7:22 pm Celia @ Fig Jam and Lime Cordial

      Joy, over the years, I’ve had two friends named Joy, and both of them are the happiest people I’ve ever known. I hope you are as “joyous” as they are! :)


12. on February 22, 2013 at 9:28 am Eha

    Thank you so much for the introductions: it seems I better begin thinking of fun & meaningful names too. My starter still has to arrive – perchance a little love letter across the Pond may be in order :) !

    - on February 22, 2013 at 7:22 pm Celia @ Fig Jam and Lime Cordial

      Eha, I hope it comes soon! Do email Teresa (northwestsourdough@gmail.com) if they don’t! :)


13. on February 22, 2013 at 9:53 am hotlyspiced

    You’re so innovative. I can’t believe you thought of drying out the starter to resolve your postal issues then used your fish tank to dry it out. Of course! I love how this is the gift that keeps on giving xx

    - on February 22, 2013 at 7:23 pm Celia @ Fig Jam and Lime Cordial

      Charlie, you’re kind, but it was Maude’s idea! Though the fish tank did work well for drying it out! :) xx


14. on February 22, 2013 at 10:32 am EllaDee

    Great post, and gorgeous photos from all of you. When the times comes that I can find time to bake bread without driving myself crazy, i’m thinking Linda’s gorgeous oat and linseed bread takes my fancy :) I went by your fish post also… they are lovely. Surely by you now have 3 generations of Labidochromis caeruleus!

    - on February 22, 2013 at 7:25 pm Celia @ Fig Jam and Lime Cordial

      ED, we’ve had so many generations now that I can’t keep up. The tank is still full, although the Shellies have passed on now. We must get some more – they were great fun!


15. on February 22, 2013 at 11:19 am Lorraine @ Not Quite Nigella

    Hehe this is so cute! I’m trying to think of names for when I get some starter-Kevin is actually the name of my Chinese Masterstock and I’m just trying to think of another name for the sourdough!

    - on February 22, 2013 at 7:25 pm Celia @ Fig Jam and Lime Cordial

      I’m sure you’ll come up with something! :)


16. on February 22, 2013 at 11:31 am GourmetGetaways (@GourmetGetaway)

    What an amazing story!! I just love that so many people have had the opportunity to make descendants of Priscilla! Such a great blogging thing to do :)

    - on February 22, 2013 at 7:25 pm Celia @ Fig Jam and Lime Cordial

      Thank you – it’s been great fun baking along with friends! :)


17. on February 22, 2013 at 11:56 am Le Petit Potager

    Lovely to know where your offspring are living now!

    I have only given one away………..and it’s new home are so impressed…….even husband of the house who wouldn’t eat sourdough loves it.

    My starter is a suggestion from Joanna @ Zeb Bakes; a Dan Lepard recipe for Rye starter; from his Baker & Spice days Baking with passion.

    Everything was organic: apple juice, low-fat yoghurt, currants and non-fluoride water. It just takes off like a rocket!

    - on February 22, 2013 at 7:27 pm Celia @ Fig Jam and Lime Cordial

      Elaine, I’ve given away several more over the years, but very few of my other friends have named theirs! Does yours have a name? :)

      - on February 24, 2013 at 5:59 pm Le Petit Potager

        Celia, I have two………you never know when you may need a second.

        The original one is called Tarawera and its offspring is Tauhoa.



18. on February 22, 2013 at 12:03 pm heidiannie

    I should have asked for some while you still had it. I made my own and it has a wonderful flavor, but sometimes I wonder if it has enough of ‘oomphH!

    - on February 22, 2013 at 7:27 pm Celia @ Fig Jam and Lime Cordial

      Yours is in the mail, Heidi, it should be with you soon! xx

      - on February 23, 2013 at 2:05 am heidiannie

        Thank you so much, Celia! I am looking forward to a little Australian tang in my sourdough!



19. on February 22, 2013 at 12:17 pm Liz

    Congratulations Celia on spreading the sourdough ‘word’. I dried my starter and took it to Missouri with me when I visited my family. I was a bit concerned about going through customs but no one batted an eyelid when I declared it.

    - on February 22, 2013 at 7:28 pm Celia @ Fig Jam and Lime Cordial

      Liz, I thought I’d have all sorts of trouble with quarantine when the starters first arrived, but they were fine – they opened the packages and had a look, then sent them on! :)


20. on February 22, 2013 at 12:48 pm Jo

    It’s wonderful to hear Priscilla’s story. No baking for me this weekend so I’m looking forward to adding to the brood soon.

    - on February 22, 2013 at 7:29 pm Celia @ Fig Jam and Lime Cordial

      Jo, look forwarding to see how you go and what you name yours! :)


21. on February 22, 2013 at 1:12 pm Claire @ Claire K Creations

    Hello to all Kevin’s brothers and sisters and nieces and nephews! Thanks again Celia for your wonderful gift and help. I’m going to try drying Kevin out so he can have some kids of his own!

    - on February 22, 2013 at 7:29 pm Celia @ Fig Jam and Lime Cordial

      Claire, what a fabulous loaf you made!! xx


22. on February 22, 2013 at 2:36 pm Kirsty@BowerbirdBlue

    Priscilla is one classy lady, what adventures she has been on, makes me want to get baking again.

    - on February 22, 2013 at 7:30 pm Celia @ Fig Jam and Lime Cordial

      Kirsty, she’s the drag queen of my refrigerator, and named after Priscilla, Queen of the Desert. Have you ever watched the movie? :)


23. on February 22, 2013 at 5:07 pm Come on in and sit right down and make yourself at home | elladee_words

    […] Fig Jam & Lime Cordial’s Celia inspires me with her flair for living, food, family & friends but her post about empowerment touched me, because she has empowered me. […]

24. on February 22, 2013 at 5:53 pm Tania @ The Cook's Pyjamas

    I love that you are spreading the sourdough love. Another way to send starter is to mix it to a very thick dry dough with flour and send it. It will come back when rehydrated. The woman that taught me this method says it lasts for ever this way. But I do keep some dried as well, just in case.

    - on February 22, 2013 at 7:30 pm Celia @ Fig Jam and Lime Cordial

      Tania, my friend Jo sends hers like that too! This way was much cheaper to send though, as it could go in a standard envelope!


25. on February 22, 2013 at 6:45 pm Joanna

    Thanks for sharing this with everyone, Celia my friend. Your starter brought some extra sunshine to my kitchen this month and I have enjoyed baking with young Sydney greatly, it’s been fun!

    - on February 22, 2013 at 7:31 pm Celia @ Fig Jam and Lime Cordial

      Darling, I was so chuffed that you and B liked Sydney’s loaves! It will be interesting to see if he stays the same, or whether he’ll mingle with your other starters! :)


26. on February 22, 2013 at 7:36 pm Jan

    Heehee, Princess Patsy loved her sashay down the red carpet:). I ‘ve just got home from work and the first thing I’ve done is give my Princess something to eat and drink (although I think I might have overdone it – half a cup each of flour and water?). I can’t wait to make another loaf tomorrow and see If I can improve. Such fun Celia and I’ve loved seeing all the cousins!

    - on February 22, 2013 at 7:38 pm Celia @ Fig Jam and Lime Cordial

      Half a cup of flour and water is fine, love. Will you give her one more late feed before bed, and bake tomorrow? Don’t forget to keep some in the fridge for next time – I know I go on about that, but I’ve used up all my starter on a loaf before, so now I always double check! :)

      - on February 22, 2013 at 10:15 pm Jan

        Yes, I’m just about to read her a bed time story and see if she will come out to play tomorrow. I won’t forget to keep some back for storing in the fridge, I would hate to lose her. Nighty night Miss Celie.



27. on February 22, 2013 at 8:06 pm Misky

    Drying is something I’ve not tried with Sedrick. I’m going to give it a go as soon as my new kitchen is finished, the dust settles in the house, and the builders are gone. Can’t have dried Sedrick mixed with plastic dust! :D

    - on February 23, 2013 at 6:29 am Celia @ Fig Jam and Lime Cordial

      Sedrick! What a great name, Misky! I had to laugh at the thought of having a little concrete mixed into ol’ Seddy though.. :)


28. on February 22, 2013 at 10:00 pm Anne @GtSlamseysFarm

    How funny to think of a sourdough with a family tree! Maybe you should go onto one of the genealogy sites to find Priscilla’s siblings. Your post made me smile Celia. I now feel very neglectful that my starter doesn’t have a name or offspring.

    - on February 23, 2013 at 6:31 am Celia @ Fig Jam and Lime Cordial

      Anne, the naming thing isn’t for everyone (my friend Maude just quirked an eyebrow at me when I suggested it to her), but it has been great fun. You bake wonderful bread with your starter, so neglectful is definitely not the right word! :)


29. on February 22, 2013 at 11:52 pm SarainKY

    Celia….I have always sent my starter out in dried form. The silicone mats as you discovered are perfect, and as you thought if you paint an uber thin layer it dries in a few hours and crumbles like fish food flakes. I create a few backups this way, vacuum seal them and in freezer they go, with date.

    - on February 23, 2013 at 6:31 am Celia @ Fig Jam and Lime Cordial

      Sara, thank you for the advice! How long do your starters last for in their dried form?


30. on February 23, 2013 at 12:24 am annashortcakes

    What a great post! I never knew you could dehydrate starter. I love all the photos and the stories.

    - on February 23, 2013 at 6:33 am Celia @ Fig Jam and Lime Cordial

      Anna, thank you! It’s been fun to share it around, and there’s more to come! :)


31. on February 23, 2013 at 12:46 am SAM

    Can I have some more humus and sourdough bread please :)

    - on February 23, 2013 at 6:34 am Celia @ Fig Jam and Lime Cordial

      Anytime, darling.. xx


32. on February 23, 2013 at 1:55 am ChgoJohn

    Back when I was heavily involved in sourdough baking, I sent “flakes” to a friend so that he could start his own. It worked perfectly and I’ve some flakes saved in my freezer just waiting for me to “activate” them. Those loaves, Priscilla’s offspring, sure look great, Celia! You not only provided the starter but you’ve taught them all well. :)

    - on February 23, 2013 at 6:35 am Celia @ Fig Jam and Lime Cordial

      John, you’re always so kind, thank you for saying that. It’s been great fun sharing the love – and the loaves.. :D


33. on February 23, 2013 at 5:29 am Emilie@TheCleverCarrot

    What a fantastic post Celia! I can’t wait to receive mine in the mail. Thank you so much!!! Xx

    - on February 23, 2013 at 6:35 am Celia @ Fig Jam and Lime Cordial

      Hope it works well for you, Em! xx


34. on February 23, 2013 at 8:46 am Sophie33

    A very interesting post, dear Celia! I learned a lot, again, here! Your breads look amazing, tasty & very appetizing too!

    - on February 23, 2013 at 8:55 am Celia @ Fig Jam and Lime Cordial

      Thanks Sophie! :)


35. on February 23, 2013 at 10:44 am drfugawe

    Amazing how these kids travel around the world so well.

    - on February 23, 2013 at 12:06 pm Celia @ Fig Jam and Lime Cordial

      They do love to wander, don’t they Doc? :)


36. on February 23, 2013 at 2:26 pm Tandy

    I am so excited to have a particular Priscilla in my home! We are away for the weekend so she will be started on our return :)

    - on February 23, 2013 at 5:15 pm Celia @ Fig Jam and Lime Cordial

      Tandy, I can’t wait to see what Cordelia comes up with! :)


37. on February 23, 2013 at 3:31 pm Barbara Bamber | justasmidgen

    Oh.. this is so wonderful, I think there’s a children’s book here.. the traveling starter, the naming, the children and grandchildren. How wonderful! I’ve just signed up for a sourdough starter class here in Calgary because of you. Oh, the lives you’ve touched, Celia!! xx

    - on February 23, 2013 at 3:32 pm Barbara Bamber | justasmidgen

      Also, would one have to dehydrate their starter if leaving on vacation??

      - on February 23, 2013 at 5:17 pm Celia @ Fig Jam and Lime Cordial

        Barb, thank you love, you’re very kind. x How wonderful that you’re going to a sourdough class! I hope you enjoy it and come out with a brand new passion! Re vacations – I think it’s probably a good idea to dry some of the starter as backup before you go away. The starters can actually live for quite a while I believe, but the longest I’ve ever left mine in the fridge without a feed is two weeks.



38. on February 23, 2013 at 8:15 pm Jane @ Shady Baker

    I love how you are sharing the sourdough love and your knowledge Celia…it is also very entertaining! I am fascinated too looking at the way you dried the starter…very clever!

    - on February 24, 2013 at 6:03 pm Celia @ Fig Jam and Lime Cordial

      Jane, it wasn’t my idea, but I do think that drying the starter is a very clever thing! I wish I’d tried it earlier! :)


39. on February 23, 2013 at 10:14 pm thefoodsage

    Lovely to hear about some of Stella’s siblings – and to see how differently everyone’s bread turns out! And i’m very impressed with your dried starter project. I’m just prepping a batch of starter as i type – it’s a little sluggish tonight, not bubbling as much as it has done in the past. I’m putting it down to the wet Sydney weather … after all, i don’t feel too bubbling myself today. Great post.

    - on February 24, 2013 at 6:04 pm Celia @ Fig Jam and Lime Cordial

      The weather has been bonkers, hasn’t it? Look forward to catching up this week! xx


40. on February 24, 2013 at 7:17 am The Life of Clare

    I can’t wait to start cooking with Maggie! She’s all happy and bubbly this morning. There will be a loaf of bread on the way.

    - on February 24, 2013 at 7:18 am Celia @ Fig Jam and Lime Cordial

      Clare, that’s so exciting! Thanks for letting me know!


41. on February 24, 2013 at 8:04 pm Sally

    Can’t wait to get cracking with ? (all will be revealed) now that it’s finally arrived.

    - on February 24, 2013 at 8:09 pm Celia @ Fig Jam and Lime Cordial

      Oooh, you’re such a tease, Sally.. ;-)


42. on February 25, 2013 at 9:52 am spiceandmore

    Don’t forget the branch of the family tree you started when you gave me some four years ago! Offspring have travelled far and wide, up and down the coast of Australia. Most are thriving. None of this branch of the family have names though….a genetic mutation you think?! :)

    I am about to switch over to keeping a lower hydration starter and can’t quite bring myself to stop the original hydration starter (I have been experimenting and started a second bottle with the lower hydration). Feels like I will be betraying my original, even though it is still the birth mother of the newer one. Hmmm. Ridiculously attached to it!

    Speaking of lower hydration, perhaps you could reduce the hydration and roll it out into a very thin sheet before drying – would that speed it up?

    - on February 25, 2013 at 3:08 pm Celia @ Fig Jam and Lime Cordial

      SG, you’ll have to think of a name now, so we can add him to the family tree! Re the lower hydration – Joanna told me that you can rub flour into a little starter until its crumbly, and store it that way…


43. on February 25, 2013 at 4:27 pm Yvonne

    Celia,

    Someone told me that the older your starter, the better your bread will be. You can also pass it down to the next generation.

    - on February 25, 2013 at 5:30 pm Celia @ Fig Jam and Lime Cordial

      That’s a lovely thought, passing Priscilla down to my sons.. :)


44. on February 27, 2013 at 6:55 am Anne Whitehead

    Hi Celia,

    Priscilla’s offspring passed through NZ Post’s scanning and was delivered to the letterbox without any issues, thank you so much.

    Well the name is sorted. Shebru son/daughter of Priscilla. My Pete suggested Sheila or Bruce and I decided an amalgamation would fit the bill – or the starter in fact. So here’s to happy baking and look forward to the first bread on Saturday.

    - on February 27, 2013 at 4:48 pm Celia @ Fig Jam and Lime Cordial

      Good to hear it, Anne! Can’t wait to see how Shebru goes for you! :)


45. on March 9, 2013 at 1:29 pm The sourdough diaries: a lesson in patience |

    […] fed Stella — my sourdough starter (read about her history here) — mid morning, then again at lunchtime before i went to work. She immediately  emitted a couple […]

46. on March 16, 2013 at 5:03 am Charlotte's Plot

    This is just completely amazing! I am not sure how I stumbled upon your blog, but I am delighted that I did. I shall do a proper trawl through all your posts and perhaps this weekend follow your sourdough tutorial (always wanted to have a go) and start my own – so although not part of the great Priscilla it will at least have virtual kinship! Excited at the prospect of your jam posts too! better get a move on…

47. on April 7, 2013 at 1:55 am in my kitchen...april 2013 - The Clever Carrot

    […] is a very special sourdough starter all the way from Sydney, Australia (thanks again Celia!) Her name is […]

48. on January 10, 2014 at 10:29 pm danielle

    Hi there! I am interested in dehydrating my starter to send to friends but, I was wondering if you could give me the steps on how to reactivate it! Enjoyed reading this so much!

    - on January 11, 2014 at 6:14 am Celia @ Fig Jam and Lime Cordial

      Of course! Here are the instructions I sent off with the dried starters:

      The starter has been dried. To bring it back to life:

      1. Early in the morning (say 8am), empty the sachet of the dried starter into a medium sized bowl. Whisk in ¼ cup each of bread (bakers) flour and filtered water. Cover the bowl with clingfilm. Note that it has to be bread (bakers) flour, as that has the higher protein content that the yeast organisms need.

      2. Repeat step 1 at lunch time or mid-afternoon. Cover the bowl.

      3. Before going to bed, whisk in ½ cup each of bread (bakers) flour and filtered water. Cover the bowl.

      Hopefully by the following morning, you will have a bubbly starter to play with, but if not, continue feeding the starter until it perks up (it might take a couple of days). Once the starter is alive and active, pour off a portion into a container, give it a small feed of flour and water, and pop it into the fridge. From now on, you’ll need to feed your fridge starter regularly to keep it alive.

      Hope that helps!

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