Day 0–3 Sourdough Starter Activation Checklist (Dehydrated Starter)

Starter Timeline: Day 0–3 Activation Checklist (From Packet to First Bake)

You’re holding a dehydrated sourdough starter—a living culture that’s simply “sleeping.” Over the next 48 hours, you’ll rehydrate, feed, and strengthen it so it’s active and ready to bake by Day 3.

Use this step-by-step sourdough starter activation checklist as your no-stress guide. (It matches the Welcome Guide included with your order.)

What you’ll need (2 minutes to gather)

• Clean jar (16–32 oz / 500–950 ml is ideal)
• Digital kitchen scale (highly recommended for consistent results)
• Flour: bread flour or all-purpose flour
• Water: warm (not hot)
• Spoon or spatula
• Rubber band or dry-erase marker (to track rise)
• Loose lid or cloth + rubber band (never airtight during activation)

Before you start: “Success rules” (read once)

• Warm wins: Best starter activity happens around 75–80°F (24–27°C).
• Loose cover: Your starter needs airflow—don’t seal it tight.
• Consistency target: Aim for pancake-batter thickness. Adjust with a splash of water or a dusting of flour if needed.
• Rise tracking: Mark the level after each feeding. You’re watching for a reliable doubling.

Day 0: Unbox + set up (5 minutes)

Goal: Set yourself up for an easy 48 hours.

Do this now

• Choose a warm spot (top of fridge, near a router, turned-off oven with light on).
• Rinse your jar with hot water and dry it (clean is key).
• Set your scale somewhere easy to use.

Know what’s normal

• Dehydrated starter looks like flakes or granules.
• You may not see bubbling right away—rehydration takes time.

Day 1 Morning (Hour 0): Wake it up (First feeding)

Goal: Rehydrate and start fermentation.

Checklist

1. Add 25g dehydrated starter to a clean jar.
2. Add 50g warm water (not hot) and stir until dissolved.
3. Add 50g flour and mix well.
4. Cover loosely and let rest 12 hours.

What you might see (all good)

• A few bubbles
• Thick paste loosening slightly
• Mild “wet flour” smell starting to shift

Day 1 Evening (Hour 12): Feed #2

Goal: Give it fresh food and keep the momentum.

Checklist

1. Add 50g water + 50g flour directly into the jar.
2. Mix thoroughly (scrape down the sides).
3. Cover loosely and rest overnight (8–12 hours).

What you’re looking for

• More bubbles than earlier
• A slightly yeasty aroma starting to appear

Day 2 Morning (Hour 24): Strength-building feed (1:1:1)

Goal: Train your starter to rise predictably.

Checklist

1. Your starter should look puffier with small bubbles.
2. Discard down to 50g starter (yes—this is important).
3. Add 50g water + 50g flour (1:1:1 feeding).
4. Mix, mark the level, and let sit 4–8 hours.

Signs you’re on track

• Bubbles throughout
• Noticeable lift/expansion
• Mild, sweet/yeasty smell (not harsh)

Day 2 Evening (Hour 36–48): “Ready to bake?” check

Goal: Confirm your starter is active enough to raise dough.

Your starter is READY if most of these are true:

• Doubles in size in a reasonable window
• Smells mildly yeasty (pleasant, bready)
• Has bubbles throughout
• Float test: a spoonful floats in water

If it’s not quite there (very common)

Cool kitchens, flour differences, and starter tempo vary—this doesn’t mean anything is wrong.

Do this

• Give it 1–2 more 12-hour feedings (same as Day 1 Evening: add 50g water + 50g flour).
• Move it warmer (75–80°F / 24–27°C).
• Use fresh flour if yours is older.

Day 3: Bake day (First loaf timeline)

Goal: Use your starter at peak strength—right after it doubles.

When to bake
Bake when your starter is:

• Doubled
• Bubbly
• Light and airy when stirred

Beginner-friendly first sourdough loaf (simple + reliable)

Formula

• 100g active starter
• 350g warm water
• 500g bread flour (or all-purpose flour)
• 10g salt

Quick process

1. Mix starter + water, add flour → shaggy dough, rest 30 min.
2. Add salt, fold until combined.
3. Bulk rise 4–6 hours, fold 3–4 times in first 2 hours.
4. Shape, proof 1–2 hours (or fridge overnight).
5. Bake in preheated Dutch oven at 450°F / 232°C: 25 min covered + 20 min uncovered.
6. Cool completely before slicing.

After Day 3: Keep your sourdough starter alive (choose your schedule)

If you bake often (room temp starter)

Feed every 24 hours using 1:1:1 (starter:water:flour).

If you bake occasionally (fridge starter)

• Store in the fridge
• Feed once per week (same 1:1:1 ratio)
• Before baking: wake it up with 2–3 room-temp feedings

Fast troubleshooting (so you don’t get stuck)

• Not rising? Move it warmer + use fresh flour + do 1–3 extra feedings.
• Liquid (“hooch”) on top? It’s hungry—stir in or pour off, then feed.
• Smells sharp/vinegary? Needs food—do two 12-hour feedings.
• Mold (pink/orange/fuzzy)? Discard and request a replacement.

High-converting CTA blocks

Want a foolproof first bake? Use your starter when it’s doubled + bubbly. If anything looks off, jump to Troubleshooting and you’ll be back on track fast.

You’re 48 hours from real sourdough. If your starter doesn’t double by Hour 48, it doesn’t mean you failed—it usually just needs another feeding cycle. Follow the “not quite there” steps above, keep it warm, and you’ll get there.