Rehydrate Your Whole Wheat Sourdough Starter

1. In a clean jar, weigh out 10 grams of Moonrise Starter.

2. Cover the dehydrated starter with warm filtered water (not too hot) just enough to barely cover the top (about 20 grams maximum). Let sit 6-24 hours, while checking and stirring mixture to completely dissolve into a milky consistency. Always use a silicone spatula or wooden utensil. Avoid metal.

3. First flour feed: Add whole wheat flour (20 grams) and stir thoroughly until mixed well. A thick pasty pancake batter -like consistency.

4. Cover jar with a paper towel or with a lid that is not completely airtight. Allow oxygen to breathe. Let sit for 24 hours.

5. Add 20 more grams of warm filtered water and 20 more grams of flour. Mix well. Let sit for another 12-24 hours. You should start to see the mixture rising and accumulating bubbles.

6. Discard (throw away) mix except for 10-15 grams starter. Feed 10g starter 20g water and 20g flour.

7. From here on out, try to feed your starter on a regular schedule of about 2 feeds per day until it's rising and doubling in size with lots of bubbles.

   Best practice is to "feed" a starter-flour-water ratio of 1-2-2. (10 g starter, 20 g flour, 20 g water OR 15 g starter, 30 g flour, 30 g water, etc) The point of discarding is to keep this ratio. If you did not discard, you would end up with a LOT of starter (Imagine having 50 g starter and having to feed it 1:2:2 ratio. This would require a feed of 100 g flour and 100 g water) and you would also go through your flour fast.

Repeat these steps in a warm environment (approximately 75 degrees) and feed daily if not multiple feeds/day. Consistency is key and this process may take some time but within a few days to a week, your starter should be doubling in size and taking on its active bubbly form, ready for baking freshly made sourdough loaves of your very own. Go to Classic Sourdough Boule recipe when you are ready for your first try at Sourdough.

8. Keep your starter alive!