Rapid Sourdough Culture Activation — Instructions Only

Ingredients

• 40 g dried sourdough starter
• 330 g water
• 80 g whole-wheat flour

Activation

1. Add all ingredients to a blender.
2. Blend on low speed for 1–2 minutes, 3 or more times daily (the more frequent, the better).
   At this stage, over-blending is not a concern, though some very high-power blenders can generate enough heat to partially pasteurize the mixture.
3. Ferment as close to 75°F (24°C) as possible.
   Maintain a stable temperature.
   Avoid temperature swings.

The culture is typically active and usable within 24–48 hours, depending on temperature and blending frequency.

Visual Readiness Indicator

As fermentation progresses, three layers will form:

• Bottom: nutrient medium (flour and water)
• Middle: liquid (hooch)
• Top: foam

When the foam layer reaches approximately ⅓–½ of the total height, the culture is ready to transition into dough.

Final Transition Step / Using the Culture (Making Dough)

1. Give the blender one final short cycle.
2. Pour the culture directly onto the flour and salt.
3. Add water to the blender and spin briefly to rinse.
4. Place the blender jar in the dishwasher.

Clean transfer. No mess. No fuss.

Dough Build

• Add 320 g bread flour
• Add 8 g salt
• Mix until fully incorporated
• Perform 2 rounds of stretches and folds

From There

• Reserve a portion as mother dough for the next bake
• Form the loaf
• Final proof
• Bake

That’s it.

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