Dehydrated Sourdough Starter

20 gram dehydrated Sourdough Starter 
 
How to rehydrate your sourdough starter
4-6 days in a place around 78F

 
DAY 1
In a small bowl or jar, mix 5 grams of dehydrated sourdough starter with 15 grams of 80 °F water.
Allow the starter and water to sit for about 2 hours, or until the dried starter dissolves.
Stir in 15 grams of flour.
Cover and put in the Sourdough Home or Proofer at 78 °F overnight, or for 12 - 14 hours.
DAY 2
There may not be visible signs of activity at this point.
Without discarding any of what is in the jar, stir in 10 g of flour and 10 g of water.
Return to the 78 °F Sourdough Home or Proofer.
DAY 3
You may begin to see signs of activity at this point such as small bubbles and a slightly sour aroma.
Without discarding any of what is in the jar, stir in 10 g of flour and 10 g of water.
Return to the 78 °F Sourdough Home or Proofer.
DAY 4
You should see clear signs of activity at this point. The starter will have risen since the last feeding and you will see bubbles.
Discard all but 15 g of the starter.
To the 15 g of starter add 30 g of water and 30 g of flour.
Return to the 78 °F Sourdough Home or Proofer until the next day.
DAY 5
Your starter should be very active at this point. It will have doubled in size, be very bubbly, and smell sweet with just a hint of sourness. By Day 5 your starter will be very active. The time it takes to peak will have shortened from the previous days. In our experience, 7 hours after the day 5 AM feeding the starter had just about tripled in size.
IN THE AM
Discard all but 15 g of the starter.
To the 15 g of starter, add 30 g of water and 30 g of flour.
Return to the 78 °F Sourdough Home or Proofer.
IN THE PM
Check your starter around the 7-hour mark. If it has close to tripled in size, then repeat the same feeding as you did in the AM. If it has not yet peaked, let it go another hour or two before checking again.
At this point, your starter should be active enough to bake with. (We had great success making a levain from the starter at this point that was used in the dough the next day.)
DAY 6
The starter should be fully active at this point and ready to use