{"product_id":"home-decor-example-product-3","title":"Dehydrated Sourdough Starter","description":"\u003ch3\u003eYour Sourdough Journey Starts Here\u003c\/h3\u003e\u003cp\u003ePicture a slow Sunday morning: the kitchen smells of warm, tangy bread and a golden crust crackles as you slice into your first homemade loaf. This dehydrated sourdough starter is a live culture, carefully dried so it ships well and keeps well. Add flour and water to wake it up, and it becomes part of your daily ritual.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf-stable:\u003c\/strong\u003e Dried to travel safely and store until you're ready to bake.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally leavened:\u003c\/strong\u003e Just flour and water, no commercial yeast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep, tangy flavor:\u003c\/strong\u003e Gives you an open, chewy crumb and a crisp, blistered crust.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLasts for years:\u003c\/strong\u003e Keep feeding it and it will keep baking for you.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Activate Your Starter\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e a clean glass jar, unbleached flour, lukewarm filtered water (chlorine can slow the culture), and a spoon.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOur flour recommendation:\u003c\/strong\u003e We love \u003cstrong\u003eKing Arthur Unbleached Bread Flour\u003c\/strong\u003e. It's never bromated and unbleached, so it gives your starter clean, consistent food. Its higher protein also helps build a strong, bubbly culture and a well-structured loaf.\u003c\/p\u003e\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eDay 1, rehydrate:\u003c\/strong\u003e In your jar, stir the whole packet of dried starter into 2 tbsp (30 g) of lukewarm water. Let it soak for 30 minutes. Stir in 2 tbsp (15 g) of flour, cover it loosely, and leave it at room temperature (70–80°F) for 24 hours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDay 2, first feed:\u003c\/strong\u003e Add 1\/4 cup (30 g) of flour and 2 tbsp (30 g) of water. Stir well, cover loosely, and wait 24 hours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDays 3–5, keep feeding:\u003c\/strong\u003e Throw out about half, then feed it 1\/2 cup (60 g) of flour and 1\/4 cup (60 g) of water. Do this every 12–24 hours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReady to bake:\u003c\/strong\u003e Your starter is active when it reliably doubles within 4–8 hours of a feed, looks bubbly, and smells pleasantly tangy. This usually takes 3–7 days.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eOngoing Care\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking often:\u003c\/strong\u003e Keep it on the counter and feed it once or twice a day.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking weekly:\u003c\/strong\u003e Keep it in the fridge and feed it once a week. Let it sit at room temperature and give it a feed or two before baking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFloat test:\u003c\/strong\u003e Drop a spoonful into water. If it floats, it's ready to raise bread.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eKeep unopened packets somewhere cool and dry, away from direct sunlight.\u003c\/p\u003e","brand":"My Store 3","offers":[{"title":"Default Title","offer_id":49524982415619,"sku":null,"price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0837\/7722\/4963\/files\/rn-image_picker_lib_temp_7ad6533d-d6cb-4323-a2ef-eb514ca89031.png?v=1787784332","url":"https:\/\/thedailyritualcozyhome.myshopify.com\/products\/home-decor-example-product-3","provider":"The Daily Ritual","version":"1.0","type":"link"}