sourdough starter bobbie jo

How-to: Rehydrate Bobbie Jo


  • Dehydrated Bobbie Jo starter
  • All-purpose flour
  • Water (preferably a source without chlorine which can kill the starter)

Tools Needed

  • Glass jar with a lid (24 oz./700 ml minimum)
  • 1 Tablespoon (Tbsp)
  • Spatula
  • Rubber band
  • Kitchen scale (Optional)

Day 1:

Each packet of Bobbie Jo comes with 20g of starter (approx. 2 Tbsp.).  Into a clean jar, measure 1 Tbsp. of starter (10g if you are using a scale).  Then add 2 Tbsp. of all-purpose flour and 2 Tbsp. of water.  Using a spatula (or spoon), mix until you have a thick pancake batter consistency.  A bit of water or flour may be added as necessary to obtain the right thickness.  Set the lid loosely on the jar to allow airflow, but prevent contamination.  Allow to sit on your counter for about 24 hours.

*Note:  Store the remainder of your dehydrated starter in the freezer.  We give you extra to allow another shot at it.

Day 2:

By this point, you may notice some action in the jar (a few bubbles is normal).  You’ll also begin to smell the fermentation coming back to life!  Into the same jar as yesterday, add 2 Tbsp. or water and 2 Tbsp. of all-purpose flour and then mix.  You are aiming for a similar consistency as Day 1, or slightly more runny.  Add small amounts of water or flour to adjust as necessary.  Once you are done mixing, place a rubber band around the jar at the top of your starter mixture (this will help you see how much it has "grown" tomorrow).  Again, loosely place the lid on top and set aside on your counter for another 24 hours.

Day 3:

The goal is for your starter to double in height as judged by the rubber band.  It’s ok if it’s not exactly double - close is good enough.  The temperature of your home and where you sat the jar will determine the rate and activity of your starter so use 24 hours as an approximation.  You should now see good activity (bubbles) and smell the aroma of your first loaf of sourdough, otherwise known as fermentation.  If this is the case, you are ready to start baking.  If not, repeat the Day 2 feeding and wait another 24 hours.

*Note:  Warmer kitchen temperatures will allow the starter to activate faster (75°F/24°C).  If your kitchen is cooler, then this process may take a little longer for you.

If you feel like you are struggling with this process or that it’s not coming out quite right, watch the video or reach out to us with any questions.  We would love to help!  You got this!

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