I have two zip lock bags of sourdough starter in my freezer that have been there since forever. So last night, inspired by a friend’s Instagram of a lovely sourdough loaf from #nomaaustralia I began the awakening.

To get it going, I added 100ml warm water, and 75 grams of rye flour.

Defrosting starter nuggets

After adding the flour, I gave it a good stir with a chopstick and let it rest overnight.

Today I stirred it again to get the yeast going, and dusted the top with some extra rye flour – this supposedly stops mould from forming. I’ll let it rest overnight and check on it tomorrow.

Let’s see how many days this baby needs to be ready to transform into a yummy loaf…

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