Activating Your Dehydrated Sourdough StarterWhat You'll Need:Your dehydrated sourdough starterUnbleached all-purpose or bread flourFiltered or non-chlorinated waterA clean glass jar or bowlA spoon or spatulaDay 1: Rehydrating the StarterMeasure: Use about 1 tablespoon (10g / 0.35 oz) of the dehydrated sourdough starter.Mix: In a clean jar or bowl, combine the starter with 2 tablespoons (30ml / 1 fl oz) of water. Stir to dissolve as much as possible.Add Flour: Mix in 2 tablespoons (15g / 0.5 oz) of flour. Stir until it forms a paste.Cover: Cover loosely with a breathable lid (like a coffee filter or cloth) and let it sit at room temperature (21–26°C / 70–78°F) for 12–24 hours.Day 2: First FeedingCheck: You might see small bubbles or a slight sour smell. This indicates the starter is waking up.Discard & Feed: Discard half of the mixture (about 2 tablespoons / 15g / 0.5 oz). Add 2 tablespoons (15g / 0.5 oz) of flour and 2 tablespoons (30ml / 1 fl oz) of water. Stir well.Cover: Cover loosely and let it sit at room temperature for another 12–24 hours.Day 3–5: Daily FeedingsRepeat Feedings: Continue discarding half and feeding with equal parts flour (2 tablespoons / 15g / 0.5 oz) and water (2 tablespoons / 30ml / 1 fl oz) every 12–24 hours.Look for Activity: After a few days, the starter should become bubbly, double in size, and have a pleasant tangy aroma.Using Your Activated Sourdough StarterOnce your starter is active and bubbly, it's ready to use!Measure: Most recipes require about ¼–½ cup (60–120g / 2–4 oz) of starter.Timing: Feed the starter 4–6 hours before baking for peak activity.Maintaining Your StarterDaily Use: Feed once a day if kept at room temperature.Infrequent Use: Store in the fridge and feed once a week.