NOTE: Always have extra flour on hand when baking.
Crumble the dehydrated flakes into the bottom of the jar and cover them completely with warm water. Leave the lid on loosely and put it in a quiet place for two to three hours.
Place the contents of the jar in a mixing bowl, add 1 1/2 cups of flour, 1 tablespoon of sugar, mix thoroughly, cover with a clean towel and let stand in a quiet place for an additional six to eight hours.
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 two to three months. 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.