How To REVIVE

Thanks for shopping with us.

This brochure will guide you step
by step on how to revive the
Dehydrated
starter.
If you need further help please
don't hesitate to contact us.
Sourdough
Chef Roberto
info@thesourdoughscience.com
Starter
 STEP 1 Mix the Ingredients

Place 25g of the dehydrated sourdough starter, ( the

powder inside the little brown bag) in a clean small jar
(roughly 300ml Jar)
Add 50g of Filtered water
(notice: boiled cooled water is not suggested)
Watch the video instead
Add 12g Certified Organic
Pizza and Bread (Bakers) flour
Add 13g Certified Organic
Wholegrain Bakers flour
Stir and close lid loosely,
leave at room temperature.
 STEP 2 Discard and Feed

After 8/12 hours discard 50g

of the sourdough starter mix

Add 25g of Filtered water

Add 12g Organic Pizza and Bread

(Bakers) flour
Add 13g Organic Wholegrain Bakers flour

Stir and close lid loosely,

leave at room temperature
 STEP 3 Repeat step 2

After 8/12 hours, repeat Step 2

Tips and Advice

Using only half of the dehydrated sourdough starter will leave you a back up to future use.

If you don't have a water filtration system at home, spring bottled water works fine.
Alternatively, you can let a cup of tap water sit on the bench or in the fridge without a lid, and
the chlorine will dissipate.

I highly suggest to use Certified Organic Flour as bacteria will be harmed by the pesticide
present in supermarket flour, resulting in weak starter.

You can find high quality Certified Organic bakers flour available on our online shop,
thesourdoughscience.com/shop

Start with at least a 300ml jar, then transfer when is ready in a 800/1000ml jar.
 STEP 4
If you are at Step 4 in the morning follow Option 1
If you are at Step 4 in the evening follow Option 2

Option 1 Option 2
After 8/12 hours you should notice Discard 90% = 90g
more bubbles, proceed with the
same Step 2 discard and feed Replace with:
50g water
After 8/12 hours you should 25g Pizza and Bread flour
double in volume, 25g Whole wheat flour
YOUR STARTER IS READY!! Stir and leave it at room temperature

If it doesn't double in 10 hours, In the morning your starter should

redo Step 2 until it doubles within have doubled in volume. If not,
4/10 hours. Doubling may take repeat step 2 untill it will double in
days, depending on ingredients, volume.
bacteria, strength and temperature. YOUR STARTER IS READY!!
You can now proceed with
FEED WHAT YOU NEED step
or store it in the fridge for up to
a month, using weekly to
maintain bacteria strength.
 Sourdough Bread Recipe
Take your sourdough Starter out of the fridge, add 90g Filtered Water, 45g
Organic Pizza and Bread Flour and 45g Organic Wholegrain Bakers flour.
Leave it at room temperature
Once is doubled in volume ( roughly 4/10 hours depending on the temperature
and strength of the sourdough starter) start combining all ingredients as follows;

Recipe for 1 loaf

A - 250g Filtered Water
B - 180g Starter
C - 315g Bakers Flour
D - 45g Whole Rye Flour
(optional) if you don’t use rye
replace it with pizza and
bread (bakers) flour
Combine A and B in a bowl and stir till
dissolved
Add C, D, and E, and hand mix for 2 minutes
till no more dry flour is present
Cover with a damp cloth and rest for 1 hour
Execute 3 Stretch&fold at intervals of 20min
( watch the video inside our Facebook group)
Shape your bread and place it into the banneton,
cover it with the food cover or cling wrap
Final Proof: Summertime, straight in the
fridge, Wintertime, 1h at room temperature
then fridge
Refrigerate overnight, from 16 to 32h
Bake

E - 14g Sea Salt

 BAKING and TIPS
Preheat the oven and cast iron Dutch oven to 260 degrees for
20 minutes.

Before baking, cut a slit on the top of your bread. Bake it at 260°C
for 25 minutes with the pot's lid on. Then, reduce the temperature
to 200°C and continue baking for 15 minutes without the lid.

Make sure you allow the bread to cool down for roughly 2 hours
before slicing (the starches inside needs to set)

A cast iron Dutch oven is ideal for bread baking, ensuring ample
steam for a perfect loaf. Alternatively, cover the bread with an
upside-down oven-proof glass bowl for the initial 25 minutes to
similarly create steam.

Kindly note that using a different flour than recommended may require
recipe adjustments, as each flour behaves uniquely. For optimal results,
we advise following the specified recipe and flour choices.

Join Our Private Community Of

Sourdough Lovers for more tips and support
 THANK YOU
You are not just purchasing from a small business – you are becoming part of a community at
The Sourdough Science Academy.

Your support is immensely valued and plays a vital role in our mission to educate people on the
Art of making Sourdough fighting gluten intolerance with Organic and Ancient Grains

Your purchase doesn't just bring joy to your table; it helps us support INNERSCIENCE and GREENPEACE.
Learn more here https://thesourdoughscience.com/our-impact/

We believe in nourishing both body and soul for a happy and healthy life.
With gratitude and warm wishes,
Chef Roberto and The Sourdough Science Team