[embedyt] http://www.youtube.com/watch?v=5KqWcSxhkGE[/embedyt]

Reviving a dried sourdough starter is a fairly simple matter that should meet with success most of the time. This video covers the details but I’ll jot down a few steps here so you don’t necessarily have to.

Note: The following written instructions have been revised slightly since the making of the video. Watch the video but follow the specifics of the written instructions.

• Soak 1 tsp. dried starter in 1 Tbs. lukewarm purified or spring water for a few minutes to soften.
• Stir in 1 Tbs. all-purpose or bread flour, cover loosely with plastic and let sit at room temperature for 24 hours. While not necessary, stirring again once or twice during this 24 hours will expedite the process.
• Stir in another Tbs. of flour and 1 tsp. of purified water and let it sit as before. Within the next 24 to 36 hours you will most likely start to see the bubbling action of fermentation begin. (If not, something is most likely wrong and you should try again).
• Now stir in 1/3 cup flour and 1/4 cup of water to your activated starter and continue to build the starter with once or twice daily feedings until you have a sufficient quantity to use for baking (amounts vary per recipe). You may double or triple the quantity of starter with each feeding. Feeding with approximately equal weights of flour and water (vs. equal volumes) will result in a good consistency for your starter.
• Once you have a cup or two of healthy starter, store your starter in a container with a loose fitting lid in the refrigerator. Once refrigerated, weekly feeding is sufficient to keep your starter happy. Just remember to hold back some starter when baking as your seed starter for the next time.