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This article is from the Sourdough Starters FAQ, by Brian Dixon briandixon at hotmail.com.

13. Restarting A Culture From A Dried Starter

Restarting a starter from a dried culture this qualifies the starter
as a "New Starter," so you should refer to the appropriate section
above after following the procedure below:

* In a 1 cup measuring cup which has been warmed to around 90 degrees
by flowing water, combine 1 cup of 90 degree water and the dried
culture (1 or 2 tablespoons of powder, more is not necessary).

* Mix well and let the dried culture soak for about 30 minutes.

* Add 1 1/2 cups all-purpose white flour and mix well being sure to
incorporate as much air into the mixture as possible.

* Proof for 12 to 18 hours.

* Refer to the section above on "new starters" to judge the state of
your newly revived starter and follow the directions found there.

 

Continue to:

• prev: 12. Using Starter For Commercial Baking
• Index
• next: 14. Starting A New Starter From The Local Atmosphere

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