Kraft paper pouch filled with dehydrated sourdough starter flakes, sealed with a clear window and tied with rustic twine featuring a round “Thank You” tag labeled “Three Salty Heifers.”

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From Flakes to Flour Power

This little kraft pouch may not look like much, but inside are living sourdough cultures just waiting to wake up. Each bag of our Three Salty Heifers Dehydrated Starter can be revived in just a few days and will soon be bubbling away in your kitchen.

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How to Reactivate Dehydrated Starter

Ingredients

Ingredient	Amount	Notes
Dried sourdough starter	15 grams (about 1 tablespoon)	Your dehydrated starter flakes or powder
All-purpose flour	About 120 grams total (roughly 1 cup)	Unbleached flour works best
Water	About 120 grams total (roughly ½ cup)	Use filtered or dechlorinated room-temperature water

Tools

Clean glass jar or container (at least pint-sized)
Spoon or small whisk for stirring
Kitchen scale (recommended) or measuring cups/spoons
Loose cover (jar lid set on top, plastic wrap, or cloth)

STEP 1:
In the morning, add 15 grams (1 tbsp) of dried starter, 30 grams (2 tbsp) of water into a large jar. Mix well, cover loosely, and let rest at room temperature.

STEP 2:
In the afternoon, add 30 grams (¼ cup) of all-purpose flour and 30 grams (2 tbsp) of water to the jar. Mix well and let rest.

STEP 3:
In the evening, add 60 grams (½ cup) of all-purpose flour and 60 grams (¼ cup) of water. Mix well and let rest overnight.

In the morning, remove and discard about half of your starter and repeat Step 2 until it has doubled in size.