This summer got too hot to use the stove unless absolutely necessary. I didn’t even think about turning on the oven. And so my sourdough starter sat in the fridge till finally it was just so old I had to throw it out. Now that the cooler weather has returned I’m feeling thankful I dehydrated some starter back when it was plentiful.
Here it is broken up. There’s about a cupful. You can start with less. I just used half of what I had dried.
I added warm water and let soften.
After several hours I stirred in some flour to thicken/feed it. There’s no need to wait hours, I was just busy doing other stuff.
Now I’ll let it sit till I see some activity or for about 12 hours (whichever comes first) and then I’ll feed it.
I use whole wheat flour that I grind but store flour will work just as well- although the amount of water added will change.