How to Rehydrate Sourdough Starter

⚖️ Digital kitchen scale (recommended)

📍 Rubber band or tape to mark rise

☀️ Warm spot (70–78°F)

🧺 Breathable cloth or loose-fitting lid

🫙 Clean glass jar (pint-size Mason jar)

🌾 Unbleached all-purpose or bread flour

💧 Room-temperature filtered, bottled, or well water

Heavy chlorine can slow a starter down. If using treated tap water, let it sit overnight or use filtered, bottled, or well water.

Add dehydrated Myrtle flakes to a clean jar.

Mix in 2 Tbsp (30g) water.

Let sit 1–2 hours.

Add 1 Tbsp (15g) flour and stir.

Cover loosely and place in a warm spot.

Don't worry if you don't see bubbles yet. She's just waking up.

Look for tiny bubbles or slight swelling.

Stir gently.

Add 1 Tbsp (15g) flour and 1 Tbsp (15g) water.

Mark the jar level.

Return to a warm spot.

Do not discard anything yet.

Look for bubbling or a foamy texture.

Discard about half.

Feed with:

2 Tbsp (30g) flour

2 Tbsp (30g) water

Return to warm spot.

Check after 8–12 hours for rise.

Discard until only 1–2 Tbsp starter remains.

Feed with:

3 Tbsp (45g) flour

3 Tbsp (45g) water

Mark the jar level.

Feed again in about 12 hours if she has risen and begun falling.

A warm, consistent temperature makes a huge difference.

Signs Myrtle is ready:

Doubles in size within 4–8 hours after feeding

Pleasant tangy, yeasty aroma

Passes the float test

Drop a spoonful of starter into water.

Floats = Ready to bake!

Sinks = Feed again and retest later.

Some starters need 5–7 days. That's perfectly normal.

Won't pass float test?

Continue feeding consistently for a few more days.

No bubbles after 2 days?

Move to a warmer location.

Gray liquid (hooch)?

She's hungry. Pour off or stir in and feed.

Pink, orange, or fuzzy growth?

Discard immediately and start over.

Acetone or nail-polish smell?

Discard most and feed fresh flour and water.