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How to make a DRY (50% hydration) sourdough starter

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Make or convert your current sourdough starter to a 50% hydration or “dry” starter and enjoy using it without the hassle of wasting so much flour!

dry sourdough starter in a glass bowl that is bubbly and ready to be used

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Sourdough starter woes

Like many of you, I joined the sourdough bandwagon during the spring of the pandemic. I started one from scratch, mixing my flour and water oh so carefully, and babied it every single day until it achieved its bubbly fruition then searched for recipes to make everything under the sun from artisanal breads to simple pancakes. I found myself trying all of the discard recipes there was to find so I didn’t feel like I was wasting all of that hard to come by flour! It even got a name, because sourdough experts say you HAVE to! His name is Emilio Yeastervez and I am in love with him.

But something happened during those months. Sometimes my starter looked great, other times I thought I killed it. I searched everything that could possibly be wrong with it and was ready to pitch it all in the garbage. Being single, I also did not need so much starter. A loaf of bread or batch of english muffins last a long time in my home. My poor starter wound up sitting in the back of my refrigerator neglected until I found how to make a dry sourdough starter.

Sourdough’s new beginning

A dry sourdough starter is simply one that is at 50% hydration. Regular sourdough starters are 100% hydration, meaning you mix equal amounts of flour and water to feed it. A dry starter is simply that, much drier consistency than a regular starter by using a 2:1 ratio of flour and water. When you are ready to use it, you will make a 100% hydration mixture the night before.

I converted my starter over to a dry one and have never looked back. It’s been a year now since conversion and I am pleased to announce that Emilio is thriving! Converting only took one day, but if you are starting one from scratch, it will take at least a week. One thing I must say up front… you HAVE to have a digital scale. Using a scale for both maintaining my starter and baking has been a total game changer! Even if you decide to keep your 100% hydrated starter, I still recommend feeding it using a digital scale. Let’s get started!

Items needed

  • Digital scale like this one!
  • Sourdough starter
  • flour of choice
  • warm water
  • nonreactive container with lid

How to convert to a dry sourdough starter

If converting your active sourdough starter, place 10g of the starter into a nonreactive bowl.

10g of sourdough starter placed in a bowl on top of a digital scale

Add 30g of warm water and mix to blend the starter into the water.

10g of sourdough starter with 30g of warm water added to a bowl
mixing sourdough starter with water using a fork until combined

Then add 60g flour. Mix thoroughly using your hand until you can form a ball.

60g of flour added to a bowl with water and starter
woman's hand with ball of combined starter flour and water

Place in a container with a lid and set it on your counter overnight. The next day you should have a bubbly active dough that is double in size.

mixed starter in a glass bowl with a lid sitting on a counter
dry starter in a glass bowl with bubbles and risen

If so, place it in the fridge until you are ready to use. If not, repeat the steps taking 10g of this dough and mixing with 30g warm water and 60g flour. Continue to repeat until your dough is active and happy. As I mentioned earlier, mine only took one time, but you may need to repeat the process a few times. If you would like to create a dry sourdough starter from scratch, here is how you do it. I’ve adapted this recipe from the Jovial foods website.

From scratch dry sourdough starter

Day 1

  • 3 tbsp warm water
  • 1/2 cup flour
    • Combine and place in a bowl with lid. Set on counter for 48 hours

Day 3

  • All the starter from day 1
  • 3 tbsp warm water
  • 1/2 cup flour
    • Combine and place in a bowl with lid. Set on counter for 24 hours

Day 4

  • All the starter from day 3
  • 3 tbsp warm water
  • 1/2 cup flour
    • Combine and place in a bowl with lid. Set on counter for 24 hours

Your starter should be double in size, bubbly and ready to use. Take this starter and make a dry one by combining 10 grams of the starter with 30 grams of warm water and 60 grams of flour. Combine thoroughly (I use my hands) and place into a clean glass container with tight fitting lid. Place on the counter overnight.

In the morning, your starter should be double in size and contain visible air pockets. Place the container in the refrigerator until ready to use.

Maintaining your dry sourdough starter

Every month or two or six (if I forget), I like to refresh my starter if I have not used it. To do this, simply place 10g of the starter into a bowl, add 30g warm water and mix, then add 60g of flour. Mix to form a ball and place into a clean container with lid and set on the counter overnight. Store back in the fridge after it has doubled in size and becomes bubbly. Remember to always keep at least 10g of starter to make a new batch!

Storing your dry sourdough starter

Dry sourdough starter keeps well in the refrigerator for up to 3 months, but I tend to refresh mine monthly if it hasn’t been used.

How to use your dry sourdough starter

The morning or day before you want to use your starter you need to make an active sourdough starter or levain. This gives you that bubbly, active starter for all of your sourdough recipes!

The active sourdough makes a heaping cup of active starter, so for recipes that call for only a half cup, I use the rest to make a batch of pancakes or crackers. It never goes to waste.

Some of my favorite ways to use my sourdough starter are:

What are your favorite ways to use your sourdough starter? Let me know in the comments below and thanks for stopping by!

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Dry sourdough starter fermented and bubbly in a glass bowl
dry active sourdough starter in a glass container
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5 from 1 vote

Dry Sourdough Starter

Convert your regular sourdough starter to a 50% hydration (dry) starter!
Prep Time10 minutes
Rest Time8 hours
Total Time8 hours 10 minutes
Keyword: convert sourdough starter to dry, dry sourdough starter
Yield: 1 dry starter
Author: dani
Cost: $1

Equipment

  • 1 Digital scale
  • 1 Nonreactive bowl
  • 1 Nonreactive container with lid

Materials

  • 10 grams Sourdough starter
  • 30 grams Warm water
  • 60 grams Flour

Instructions

  • Combine starter and water
  • Add flour and mix with your hand to form a soft dough ball
  • Place dough into container with lid and set on the counter overnight

Notes

If your starter has not doubled in size and become airy, repeat the process using 10 grams of this dough to start.

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2 Comments

  1. 5 stars
    As a newby to making sourdough, I appreciate these simplified instructions! -5 stars for that!! I do have a couple of questions before I attempt to make the dry starter:

    (1) When making the dry sourdough starter from scratch – on Days 1, 3 & 4, the instructions are given as “3 tbsp warm water” and “1/2 cup flour.” Since you advise using a digital scale for precision, would it be possible to provide the metric equivalents for these measurements, please? (Would it be 30 gm water & 60 gm flour or something else?)

    (2) In order to further reduce gluten in the final products, can other flours (sorghum, spelt or Einkorn) be used to make the dry sourdough starter, and be substituted in your recipes as well, without changing any of the ratios of the other ingredients?
    — Many thanks!

    1. Hi Essa!
      Making a sourdough starter from scratch can be a bit confusing. If you do not have an established starter, then use the tbsp and cup measurements to achieve an active starter. Once that starter is active and bubbly, then use the digital scale and gram measurements to make and retain a dry starter. I hope that makes sense.
      As far as flour, yes! You can make a sourdough starter with any flour you desire. Some of the other flours may take a little longer to ferment, but it still works fine. I would recommend you not interchange flours, as that can result in inconsistencies for an active starter.
      Please let me know how your starter goes and if you have any further questions, ask.
      And thank you for the 5-star rating!
      Dani

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