How to Rehydrate Dried Culture!

There are a number of ways to create your own gluten free sourdough culture from scratch: using fruit, capturing wild yeasts in a simple flour and water mixture, even using baker's yeast as a jump-starter. But starting with an established, safe, gluten free culture means you have the advantage of beginning with an aged and flavorful building block.

Although I did start my own culture years ago, largely because I couldn't find anything certified as gluten free on the market, there now are a number of starters readily available for purchase; ranging from fresh/hydrated, dried, stiff, flaked, powdered, etc. There are many forms. But this post is specifically about rehydrating dried sourdough culture because it's how many of us store our cultures long-term.

Step By Step Rehydration Instructions

1. Depending on how much dried starter you have access to, and how quickly you want to build enough volume, you can start with as little as 5g (grams) of dried starter and 5g of room-temperature distilled or spring water that you mix in a small glass bowl or jar using a non-reactive wood or silicone tool.

   
   

   Note: you have more dried starter and want to build volume faster, use up to 30g and equal amounts of water. Just give larger volumes enough time to eat and wake up.

   
   

2. Check your mixture a few times over the next two to three hours and stir the flakes/powder every half hour or so. Make sure the dried portions are completely dissolved.


   
   

3. Once the flakes/powder have disappeared, stir in 15g all-purpose gluten free flour and 15g water (add a splash more if you think it needs moisture), cover it with a thick kitchen towel and let it sit somewhere warm for 24 hours. 
The next day you want to see small bubbles either on the side of the glass bowl or on the surface, indicating the early stages of waking. If you see bubbles, move on to the next step. If you don’t, return it to the warm spot for a few hours, and check again.

   
   

4. Once you see signs of life, feed equal amounts of flour and water in slightly higher weights (25g/25g), allow the starter to digest each feeding and begin the build-up process of volume. Mix it well and place back in a warm spot. Watch for increased bubble activity – this could take anywhere from six to 12 hours depending on room moisture levels and temperature. If you're seeing lots of bubbles, move on to the next step. If you're seeing none or only a few, wait a couple hours and check again. Be patient!


   
   

   

   This is bubble activity roughly 20 hours after start

5. Once you see more vigorous bubbling, feed with 30g flour and 30g water, don't discard, mix well, and put it back in a warm place. Don’t be afraid to add a splash more water if it looks too dry or thick. You will develop a feel for how wet or dry your mixture should look and feel.

   
   

6. You now have a reactivated sourdough culture and are ready to start feeding it regularly. There are many different approaches to feeding and maintaining your culture - warm, cold, periodic, regular - and I would recommend doing some research to find a method that works for you.

Troubleshooting Your Starter

Creating a gluten-free sourdough culture can be challenging, especially when things do not go as planned. Here are some common issues and their solutions:

• No Bubbles After a Week? Check your water temperature; it should be warm, not hot. Make sure you’re using high-quality flour without additives.

  
  

• Smelly Starter? An overly foul odor indicates improper fermentation or mold growth. If your culture has an off-putting smell, it is best to discard it and start fresh.

  
  

• Too Runny or Thick? Adjust the feeding ratio. A thicker culture may need more water, whereas a runny one could require extra flour.

Care, Feeding and Maintenance

There are numerous, great resources out there to learn more about the proper care and maintenace of your sourdough culture. And, although this expert is not a gluten free source, most of his principles apply.

https://www.theperfectloaf.com/guides/sourdough-starter/

Happy Bendy Baking!