Your First Rise Kit journey

Lesson 2 of 4

Revive your dried starter

Rehydration is a gradual return to activity, not an instant transformation.

Ingredients for this learning path

• Dehydrated sourdough starter, when your kit arrives
• Unbleached flour
• Clean drinking water

Equipment

• Digital scale (provide your own)
• Clean jar with loose-fitting lid (provide your own)
• Kit proofing basket, bench and bowl scrapers, and dough whisk
• Rise & Ritual by Sol & Sahara Goods branded apron and hat
• Notebook

The lesson

1. Follow the validated instructions supplied with your particular dried starter. A small teaching trial is 5 g dried starter softened in 15 g lukewarm water, then mixed with 15 g flour once the flakes soften.
2. Cover loosely and observe over the next day. When activity begins, retain a small portion and feed equal weights flour and water to build a liquid culture. Follow the packet schedule if it differs.
3. Mark the level after each feed and record bubbles, aroma and rise. Do not increase feed ratios so aggressively that a barely active culture is repeatedly diluted.
4. Wait for predictable growth over several feeds before using it to leaven a loaf. A dried starter may take several days or longer to recover.

The baker’s note

This is a general teaching example. The final kit revival schedule must be tested with the actual packaged starter before sale.

Practice

Create a three-column log: time fed, appearance, time of peak.

Technique lessons may require a separate complete formula. Read the full path before mixing.