In Sourdough, Part 1- Rehydration I added water to the dehydrated sourdough starter, softened it; added some whole grain fresh ground flour to feed it and get it going. Twelve hours later there wasn’t much sign of life. Just a few bubbles but otherwise flat and lifeless. But no worries.
I fed it. I don’t really measure. I just go by thickness not too watery but not so thick it’s doughy. Fresh ground flour also seems to absorb water differently than refined store flour so I take that into consideration too. Stir well and try to incorporate some air.
Now let sit. Oh I don’t think I mentioned this last time but when I use a jar I cover the jar with a piece of cloth held down by the screw band. This way it breathes and no bugs get in. Otherwise be sure to burp the jar.
This time there’s some Action! Yay!
Stir the starter down and either get rid of half and feed it in jar or transfer the starter to another larger container than will contain the starter once doubled again. Otherwise it WILL overflow. You might also notice that if you use whole grain ground flour the starter looks a bit different now. Less grainy and pasty. More smooth, doughy and there is definitely that sourdough smell.
Now it sits. Time to start thinking about what kind of sourdough goodie to make first. A loaf? Some pancakes? A batch of crackers?
Time to get a batch of cultured butter started.