Rehydrating Sourpuss Instructions

Put 1 full packet (approximately 10 grams) of dehydrated starter in a clean glass jar (I recommend a 32 ounce glass jar to start).  Add 3 tablespoons of room temperature filtered water.  Stir and let sit for 1 hour.  After 1 hour, add 2 tablespoons of unbleached bread flour.  Stir well until all clumps of flour are incorporated.  Cover loosely and let sit at room temperature for 24 hours.

Remove the lid and add 2 tablespoons of flour and 1 tablespoon of room temperature filtered water.  We are aiming for a thick pancake batter consistency.  Stir to combine, cover loosely and let sit at room temperature for another 24 hours.

Repeat the steps in Day 2.  You may notice some bubbles starting to form, this is good.  After you're done feeding, cover loosely and let sit at room temperature for another 24 hours.

Feed your starter 1/2 cup of unbleached bread flour and 1/4 cup of room temperature filtered water (if your starter is too thick, drizzle 1 teaspoon of water at a time until you achieve a thick pancake batter consistency).  Cover loosely and let sit another 24 hours on the counter.

Repeat the steps in Day 4.  Once you notice growth and bubbles within 4-6 hours of feeding, it's ready to bake with!