From Packet to Loaf

Everything you need to know to activate, feed, and maintain your dehydrated sourdough starter.

What You’ll Need

Step-by-Step Guide

1. Empty the dehydrated starter into a clean jar.
2. Add 3 tbsp filtered water and stir well. Let sit for 1 hour.
3. Mix in 2 tbsp unbleached bread flour until smooth.
4. Mark the starter’s level with a rubber band.
5. Loosely cover and rest at room temperature for 24 hours.
Look for tiny bubbles — early signs of life.
Add 2 tbsp flour + 1–2 tbsp filtered water.
Stir, scrape down the sides, adjust the rubber band, and cover loosely.
Rest for 24 hours.
1. Check for more bubbles and light rise.
2. Feed with 2 tbsp flour + 1–2 tbsp water.
3. Stir well, cover loosely, and rest another 24 hours
1. By now, Novo should be noticeably more active.
2. Add ½ cup flour + ¼ cup water. Mix thoroughly.
3. Cover loosely. Within 4–6 hours, Novo should rise significantly.
Day 5: Ready to Bake
1. Novo should now look fluffy, airy, and full of bubbles.
2. Once it peaks, your starter is ready to use in your first recipe.
3. Ongoing care:
  - Frequent baking → keep at room temperature, feed daily.
  - Occasional baking → store in the fridge, feed weekly.

Every starter has its own rhythm — if Novo isn’t doubling by Day 5, keep feeding once daily until it’s strong.
Use filtered water, not distilled, for the minerals Novo needs.
Warmer kitchens may speed things up; cooler ones may slow the process.

We’re here to help! If you run into any bumps while waking up Novo, reach out — we’d love to hear from you.

info@theislacollective.com