So you got your hand on Harriet! Good for you, now let’s revive her so you can start baking your sourdough ASAP!

Ingredients:

• Dried sourdough starter
• Unbleached, white flour (all purpose or bread flour) I use all purpose!
• Room temperature water 

Directions

Day 1 – Morning: Combine 10 grams of dried sourdough starter in a glass jar. Add 50 grams of

water. Stir until the freeze-dried starter is completely submerged in the water. Allow this mixture

to sit for a few minutes to absorb the water. Next, add 50 grams of flour and stir until well mixed.

Cover with a lid and store at room temperature for 24 hours.

Day 2 – Morning: Take out 25 grams of your starter mixture and add it to a clean jar. Next,

combine that 25 grams of starter with 50 grams of flour, and 50 g of water. Mix until well

combined. Cover with a lid and store at room temperature for 24 hours. 

Day 3 – Morning: The mixture will probably look smooth and thin in texture. The mixture won’t

look active, but you may notice a few bubbles. Take out 25 grams of your starter mixture and

add it to a clean jar. Next, combine it with 50g of flour, and 50g of water. Mix until well combined.

Cover with a lid and store at room temperature for 24 hours. 

Day 4– Morning: There won’t be many changes from yesterday other than a few more bubbles.

Take out 25 grams of your starter mixture and add it to a clean jar. Next, combine it with 50g of

flour, and 50g of water. Mix until well combined. Cover with a lid and store at room temperature

for 24 hours. 

Day 4 – Evening: About 12 hours later, you’ll notice the starter has slightly grown. There will be

many bubbles on the surface and sides of the jar. Continue storing at room temperature.

Day 5– Morning: You’ll notice your starter has bubbles! There will be small and big bubbles on

top and under the surface (by looking at the side of the glass jar). At this point, your starter

should be doubling in size and you can start baking with the starter. Now that your starter is

revived, you can increase your feeding ratios to have enough starter to bake with.

Recipe Note

You should be feeding the starter that you removed and added to a new jar. You can put the 25 grams

you are feeding in a new clean jar, then clean out the discard from the old jar. Each day switches back

and forth from the jars until it is ready for daily feedings. Once the 25 grams of starter is in a new jar, you

will feed it with 50 grams of flour and water.

You can find my favorite jars here

You can find Harriet here