NOTE: Always have extra flour on hand when baking.

STEP 1

Crumble the dehydrated flakes into the bottom of the jar and cover them completely with warm water. Put the lid on tight and shake, shake, shake it! Then, leave the lid on loosely and put it in a quiet place for two to three hours.

STEP 2

Place the contents of the jar in a mixing bowl, add 1 1/2 cups of flour, 1 tablespoon of sugar, and enough water to mix thoroughly into a thick chowder-like consistency. Cover with a clean towel and let stand in a quiet place for an additional six to eight hours.

STEP 3

Put 1/2 cup of the starter in the Starter Jar, with the lid on loosely and put it in the fridge. [The starter will store there safely and remain viable for one to two months. (If you leave it on your counter it should be fed at least every other day) It is ready to be reactivated using steps 2 and 3 above, at any time during that period. With what remains in the bowl, you now have your starter for any sourdough recipe.]

Activated Starter

NOTE: Many times, after the first steps of activating your starter (steps 1 & 2) though the yeast is no longer dormant you may not see bubbles formed on the surface. Like getting your children out of bed to go to school you might need/want to repeat your efforts. Go ahead and complete step 2 again to the starter in the bowl. Extra starter is always a good thing!