Bringing Rue Back to Life: A Guide to Rehydrating Your Sourdough Starter
Hello, fellow bread lovers!
So, you’ve brought home a little piece of Oak Creek Family Farm in the form of two tablespoons of my beloved sourdough starter, Rue. First of all, welcome to the wonderful world of sourdough! Whether you’re a seasoned baker or just getting started, there’s something magical about nurturing a starter and watching it transform into a bubbly, living thing ready to bake up delicious loaves.
But, you might be wondering, “What do I do with this tiny amount of starter?” Fear not! I’m here to guide you through the simple process of rehydrating and feeding your starter so you can start baking to your heart’s content.
Step 1: Getting Ready
To start, you’ll need:
Your two tablespoons of dried Rue (aka the starter)
2 tablespoons of lukewarm water (around 75°F to 80°F)
A small, clean glass jar or bowl
A spoon or small spatula for stirring
Step 2: Rehydration Time
Add Water: Place the dried starter into your jar or bowl, and pour the lukewarm water over it.
Mix It Up: Stir the starter and water together gently. The starter might look a bit clumpy or gooey at first—that’s totally normal. Just mix until the starter is mostly dissolved in the water. Don’t worry if there are a few small lumps; they’ll break down in the next steps.
Wait a Little While: Cover your jar or bowl loosely with a clean cloth or lid (not airtight—Rue needs to breathe!). Let the mixture sit at room temperature for about 2-4 hours. This gives the dried starter time to absorb the water and begin waking up from its nap.
Step 3: Feeding Your Starter
Now that Rue is starting to rehydrate, it’s time to give her a little snack!
Add Flour and Water: After 2-4 hours, add 2 tablespoons of flour (all-purpose or bread flour works well) and 2 tablespoons of lukewarm water to the jar. Stir until everything is well combined.
Cover and Wait Again: Cover the jar loosely again and let it sit at room temperature for 12-24 hours. You should start to see some tiny bubbles forming—this means Rue is waking up and getting ready to work!
Repeat: Over the next few days, you’ll need to keep feeding Rue to build her strength. Each day, discard half of the starter (or use it in another recipe) and then add 2 tablespoons of flour and 2 tablespoons of water. Stir, cover loosely, and let it sit.
Step 4: Rue is Ready to Bake!
After about 5-7 days of feeding, Rue should be bubbly, active, and doubling in size within 4-6 hours of a feeding. At this point, you’re ready to bake! Use Rue in your favorite sourdough recipe, or try out something new and adventurous. And don’t forget, every loaf you bake with Rue is like a little piece of Oak Creek Family Farm right in your own kitchen.
If you have any questions along the way, feel free to reach out! Happy baking, and may your loaves be ever crusty and delicious.
With love from the farm,
Jess
Oak Creek Family Farm
