What You'll Need

• Your packet of Austin Sourdough dried starter
• Quart-size glass jar (We recommend Weck wide mouth glass jars)
• All-purpose flour
• Chlorine-free and fluoride-free water (Important: Most tap water, including Austin's, won't work due to chlorine content)
• Kitchen scale (for precise measurements)
• Silicone spatula or wooden spoon

Reviving Your Starter

1. Add packet of starter to 1 tablespoon flour and 1 tablespoon water in a quart-size glass jar and stir thoroughly. Cover the jar with a coffee filter or breathable material secured with rubber band and culture in a warm place for 12-24 hours. (Note: If using Weck jars, simply place the glass lid on top without securing it - no need for a separate cover.)
2. After 12-24 hours, feed the starter with an additional 2 tablespoons of flour and 2 tablespoons water. Stir vigorously. Your starter should have the consistency of pancake batter, and you may need to add more flour or water.
3. After 12-24 hours, feed the starter with an additional ¼ cup of flour and ¼ cup water. Stir vigorously.
4. After another 12-24 hours, feed the starter with an additional ½ cup of flour and ½ cup water. Stir vigorously.
5. Every 12-24 hours, discard down to ½ cup of starter and then feed the starter with ½ cup water and ½ cup flour. Continue this feeding schedule, and after 3 to 7 days, your starter will be bubbling regularly within a few hours of feeding.

Tip: A healthy starter should smell pleasantly sour and be full of bubbles.

Maintaining Your Starter

• Once active, feed your starter daily if kept at room temperature.
• For less frequent baking, store in the refrigerator and feed weekly.
• Always bring refrigerated starter to room temperature and feed it 12-24 hours before baking.
• Remember to always use chlorine-free and fluoride-free water for feeding!

Ready to Bake?

Once your starter is active and bubbling regularly, you're ready to start baking! For beginners, we recommend this comprehensive guide: