In a world ever hungry for simple pleasures, the sourdough starter remains an enduring artifact of slow living. To revive a dried starter is to conjure life from dormancy—a poetic act that demands patience, care, and a bit of flour. Below, we chart a four-week course to transform powdered potential into a weekly ritual of breadmaking, punctuated by moments of quiet triumph.

Week 1: Awakening the Slumbering Starter

Day 1: Rehydration

• Combine 1 teaspoon of dried sourdough starter with 2 tablespoons of warm water in a clean glass jar. Stir gently until dissolved.

• Add 2 tablespoons of all-purpose flour and mix until smooth. Cover loosely with a lid or cloth and let sit at room temperature (70–75°F) for 24 hours.

Day 2–3: The First Signs of Life

• Discard half of the mixture (about 2 tablespoons). Add 2 tablespoons of water and 2 tablespoons of flour. Stir, cover loosely, and wait.

• By Day 3, you should see a few bubbles. If not, don’t despair—life is tenacious.

Day 4–6: Strengthening

• Repeat the feeding routine twice daily: discard half, and feed equal parts water and flour by weight (start with 2 tablespoons each).

• Watch for signs of growth: bubbles, a sour aroma, and a doubling in volume.

Day 7: Ready for Duty

• If the starter doubles within 4–6 hours of feeding, it’s active and ready for baking. If not, continue twice-daily feedings for a few more days.

Week 2: Maintenance and Refrigeration

Now that your starter is alive, it requires less attention. Transition it into a weekly feeding routine:

• Storage: After feeding, let the starter sit at room temperature until it doubles, then transfer it to the refrigerator in an airtight container.

• Weekly Feeding: Remove it from the fridge, discard half, and feed equal parts water and flour. Let it rest at room temperature for a few hours before returning it to the fridge.

Pausing Your Starter: Hitting the Snooze Button

For breaks longer than a week:

• Dry your starter: Spread a thin layer on parchment paper and let it dry completely before storing in an airtight container.

• Alternatively, refrigerate unfed starter for up to a month. Revive by following the Week 1 process.

Week 3: The First Loaf

Simple Beginner Recipe: A Rustic Boule

Ingredients:

• 500g all-purpose flour

• 350g water

• 100g active starter

• 10g salt

Method:

1. Mix: In a large bowl, combine flour, water, and starter. Mix into a shaggy dough. Cover and rest for 30 minutes.

2. Salt: Add salt and knead until incorporated. Rest another 30 minutes.

3. Stretch & Fold: Perform four sets of stretch-and-folds at 30-minute intervals, folding the dough over itself from all sides.

4. Bulk Ferment: Let the dough rise at room temperature for 4–6 hours, or until it doubles.

5. Shape & Proof: Shape the dough into a round and let it proof in a floured bowl or banneton for 1–2 hours.

6. Bake: Preheat your oven to 475°F with a Dutch oven inside. Score the top of the dough and bake in the covered Dutch oven for 20 minutes, then uncovered for another 20–25 minutes until golden brown.

Week 4: Refinement

The joy of sourdough lies in its infinite variations. Experiment with whole-grain flours, hydration levels, or add-ins like seeds or herbs. Your starter, now a living companion, adapts to your whims, offering endless avenues for exploration.

In the end, a sourdough starter is less a tool than a collaborator—a modest miracle housed in a jar. It asks only that you tend to it, and in return, it yields not just bread, but a connection to the ancient and enduring art of fermentation.