Say Hello to SourJo

Welcome to the wonderful world of sourdough! You will have received a 10g packet of dehydrated sourdough starter, and the instructions below will walk you through how to rehydrate it to full strength in less than a week. This page will also provide you with links to my favourite sourdough baking supplies, my personal artisan sourdough bread recipe, answers to frequently asked sourdough questions, and reviews from customers! 

About SourJo

What is sourdough starter?

A sourdough starter, also called levain, is a fermented dough filled with natural, wild yeast and a bacterium called lactobacilli. The starter is what makes sourdough bread rise. Instead of using active dry yeast like in other bread recipes, sourdough bread uses a starter.

What is SourJo?

SourJo is simply sourdough starter (see above) that has been dehydrated. This is my personal starter that is over 3+ years old. It is mature and filled with lots of healthy yeast and bacteria. I dry it once it’s reached peak activity which should make reactivating it quick and easy for you.

Rehydrating Your SourJo

You will have received a 10g packet of dehydrated sourdough starter, and the instructions below will walk you through how to rehydrate it to full strength in less than a WEEK! 


A large, wide mouth glass jar with lid or paper towel and elastic

Wooden spoon or small spatula for stirring 

Kitchen scale

Unbleached all-purpose flour

Water (preferably filtered)

NOTE 1: There is 10g of starter in your packet, however the steps below only require 5g. This is in case you have a difficult time rehydrating your starter the first time and need to give it another shot. So, there is enough starter in your packet to try twice!

NOTE 2: Starter grows best and quickest in a warm environment (ideally 24°C/76°F). If your kitchen is naturally colder then let it sit in a warm spot such as in your oven with the oven light on. This is also why it’s best to use warm (NOT hot!) water in the steps below.


  1. Rehydrate: Place 5 grams of sourdough chips into your jar. Feel free to crush them even smaller which will help to rehydrate quicker. Add 30 grams of warm water to the dry mixture and stir until the starter is completely submerged in the water. Cover loosely and let sit at room temperature for two hours, stirring occasionally during that time.
  2. Feed: After a couple of hours the starter is dissolved and stirring will allow the mixture to become fairly smooth. Add 20 grams of unbleached all-purpose flour and stir until thoroughly combined. Starter should now be the consistency of thick pancake batter (a thinner, more hydrated starter is what allows for increased activity for yeast and bacteria). Cover loosely and let sit at room temperature for 24 hours.
  3. After 24 Hours: Your mixture will look smooth but not lively Little to no bubbles will be present. But don’t be discouraged! It will still take a few more feedings to bring it back to life (and remember that kitchen temperature effects how quickly this can happen). You will now mix together 10 grams of your starter mixture (discard the rest), 25 grams water, and 25 grams flour in the glass jar. Mix thoroughly, cover loosely, and let sit at room temp for another 24 hours.
  4. Continue feedings: You will continue to feed your starter every 24 hours as it sits at room temperature. Keep using the same ratio: 10 grams starter (discard the rest), 25 grams water, and 25 grams flour. Remember to always aim for the consistency of thick pancake batter, so if you need to add a little bit more water that’s ok. Keep an eye on your starter throughout the process, usually around day 3 or 4 you will begin to notice many small bubbles on the surface and sides which means it’s slowly It will soon reach a point where it nearly doubles in size and contains lots of small and big bubbles, and that’s when you know it’s reached peak activity! To test your starter at this point you can drop a small dollop of it into a glass of water. If it floats then it’s ready to be used for your first recipe!
  5. Next Steps: After your starter has doubled in size you have the option to either a) use it in a recipe, b) store it on your counter and repeat steps every 24 hours to discard and feed it, or 3) store it tightly sealed in your fridge and remove it once a week for feedings. If you store it in your fridge: Make sure you take it out once a week, let it reach room temperature, then feed it as you have been in the steps above. Then wait for it to rise and either use in a recipe or place it back in the refrigerator until you’re ready to use it or feed it again!

Having a hard time reactivating your starter or have general questions about SourJo? Find our FAQs here.

For more sourdough tips and tricks, recipes, and more be sure to follow me on Instagram at @jotiwall. Email with any questions. And please be sure to tag me in all your posts because I’d love to see them! :) 

"I just followed your sourdough recipe for the first time and it is both the best tasting and easiest I've tried over the two years I've been making sourdough."

Artisan Sourdough Bread Recipe

High Hydration Loaf • Recipe yields one (1) loaf

1/4 cup bubbly, active sourdough starter
1 1/2 cups warm water
4 cups bread flour
1 1/2 tsp fine sea salt

You might have a few of these tools already, but if not, it would mean so much to me for you to check out my Amazon affiliate links below.

And if you're still in the process of reactivating your SourJo dehydrated sourdough starter, simply scroll to the bottom of this page for all frequently asked questions!

Weck Jar

Dough Scraper

Proofing Basket

Dutch Oven

Baking Mat

Bread Lame


The evening before:
In a large bowl, whisk together the active starter and warm water. Note: active starter is starter that you have fed within 4-8 hours before prepping this dough. It must be nice and bubbly, at its peak level of activity. This usually means it’s about doubled in size since you fed it. Add both the flour and salt, using your hands to form a rough dough (pro tip: the dough will be sticky so wet your hands to help prevent it from sticking to them). Cover the bowl with a damp cloth and let it rest for an hour. In the meantime be sure to replenish your starter with flour and water before storing.

After the hour is up, work your dough into a ball for 15 seconds then cover with the damp cloth and let it rise at room temperature overnight (between 8-10 hours). This is referred to as the bulk rise. The dough should double in size and have a few bubbles on the surface by the morning.

In the morning:
Remove the dough from the bowl and onto a floured surface. Dimple it all over with floured fingertips then gently shape it into a round and let rest for 10 minutes. While it rests line a proofing basket or bowl with a towel and dust it with flour.

Begin to shape the dough: starting on one side (left or right), stretch the dough outward and fold it over toward the centre. Repeat on the opposite side. Stretch and fold the dough from the bottom to the centre, then repeat from the top to centre. Using a bench scraper, flip the dough over. With the seam side down begin to gently cup the dough with your hands and move it around in a circular motion to tighten its shape. Now carefully place it into your bowl, seam side up. (tip: search "how to shape sourdough boule" videos if you're having a hard time visualizing this step).

Second Rise:
Cover and refrigerate your dough for an hour to set its structure (you can chill the dough for longer than this).

Preheat your oven to 500°F (260°C). Optional: If using a dutch oven you can place it in the oven to preheat. This will help trap the steam while the dough bakes, creating a beautiful crust.

Cut a piece of parchment paper to fit your baking pot. Remove dough from the refrigerator, place the parchment on top of the bowl, and invert the bowl to release onto the paper. Dust the surface of dough with flour and rub with your hands to coat. Using the tip of a sharp knife or razor (or bread lame) score the dough surface with an X or design of your liking. Bread dough rapidly expands when it is first placed in the oven and scoring controls this expansion. Use the parchment to carefully transfer the dough round into your pot and cover with lid.

Bake, covered, for 20 minutes. Reduce heat to 450°F, remove lid, and continue to bake for 30 minutes. Cool on a wire rack for 1 hour before slicing.

Store your loaf in an air tight container or bread bag at room temperature for up to 3 days.

Frequently Asked Questions