📌📌How to Rehydrate a Sourdough Starter

While, the sourdough I am using in this video is my friends, this is exactly how I would be rehydrating a starter if you ever purchase my sourdough starter.

To start off in a clean jar
1 teaspoon of starter
1/4 cup of water
1/3 cup all purpose flour

Mix until combined and your starter is nice and thick. Lid your jar and put it aside to ferment.

➡️ you are looking for signs of activation, which include the smell of fermentation. It should be bubbly and active.

➡️If it smells like acetone, you need to feed your starter again. I would be using that same recipe as above with the water and flour (you can omit adding an extra teaspoon of starter).

With this particular starter, I’m making sure that I can activate it with all purpose flour first and then I can move on to milling einkorn from @einkorn_com @grandtetonfamily with my @Nutrimill

Let me know on the comments if this is the type of content that you like to see, and if having these little tips and tricks of activating your starter and how to feed, it are helpful for you at all

The tools I’m using for this are:
@forjarsusa measuring spoons and cups (code flour10 [ Ссылка ] )
@centralmilling all purpose flour
@grandtetonfamily @einkorn_com einkorn berries
@nutrimill harvest grain mill (discount code FLOURING and it will stack on top of sales! [ Ссылка ] )

Still want to join the sourdough movement, head to my shop: [ Ссылка ]

Sourdough is my culture
Sourdough is the means to which I create bread at home And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy.

Happy baking!
🍞 Boots

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

#Theflouringhome #sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter #bread #breadmaking #sourdoughscoring #levain #sourdoughlove #sourdoughloaf #greatgrandpasstarter #johnstonsourdough #masamadre #wildyeast #wildyeastbread #sourdoughcommunity #bakingfromscratch #boiseblogger #boiseidaho #idahome

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