Close-up of rehydrated sourdough starter in a glass jar on a speckled countertop, showing a thick, bubbly texture as it begins to activate.

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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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Tips for Keeping Your Sourdough Starter Happy & Healthy

1. Keep It Warm, Not Hot

Starters thrive in cozy temperatures (70–80°F). Avoid direct sunlight, ovens, or hot appliances. Heat kills the yeast, and cold slows it down.

2. Revive a Tired Starter

If your starter loses its bubbles or doesn’t rise like it used to, give it a “booster feeding”:
Mix 2 cups warm water, 2¼ cups flour, and ½ cup of your starter.
Let it rest 4–6 hours. This usually wakes it right back up.

3. Don’t Panic If It Looks Flat

If your starter has been neglected for a week or two, it may look lifeless, but it’s often just sleeping.
Feed it twice daily (discard half, then feed equal parts flour and water) until it becomes bubbly and active again.

4. Store Smart

Refrigeration slows the yeast’s metabolism, making it easier to maintain. Feed once a week if refrigerated, or daily if kept at room temp.
No fridge? You can still bake, just feed more often to keep it lively.

5. Keep It Clean

Always use a clean jar and utensil. Old residue can introduce unwanted bacteria and cause off smells or mold.

6. Know the Signs of Trouble

A pink, orange, or fuzzy surface means contamination, discard it and start fresh.
Gray “hooch” (liquid on top) is harmless; it just means your starter is hungry. Stir it in or pour it off before feeding.

7. Dehydrate for Backup

Spread active starter thin on parchment, dry at room temp or below 95°F, and store the flakes airtight.
It’s your insurance policy, perfect for gifting or restarting later.

8. Name Your Starter (Yes, Really!)

It may sound silly, but naming your starter helps you remember to care for it. After all, it’s a living culture, and the heart of your baking routine!