How do I activate dried sourdough starter, and what temperature should I use?Updated 4 hours ago

For a new packet of dried sourdough starter, use our 5 Day Activation Schedule. This is different from feeding an already-active starter.

Starter activation temperature and water

Leave the jar on your kitchen counter for the activation process, aiming for a room temperature of 68–75°F. Use non-chlorinated water. The guide calls for warm water in the first three days; it does not specify a numerical water temperature. The 68–75°F range is the activation environment, not a separate water-temperature instruction.

Follow the daily activation schedule

The guide lists the materials and the water and flour additions for each day. Add each day's amounts to the same jar, stir to a smooth, thick, pancake-batter-like consistency, and cover loosely as directed.

Day 5 is a target, rather than a guarantee. Your starter is ready when it doubles in size, has visible bubbles on the surface and sides, and has a pleasant, slightly tangy aroma. If it is not ready, the guide recommends feeding for a few more days until it gains strength.

Open the full 5 Day Activation Schedule. Once the starter is active, use Feeding a Sourdough Starter for ongoing maintenance.