Crunchy Mama Sourdough FAQs
Welcome to the wonderful world of sourdough! Whether you're brand new or a seasoned baker, here’s everything you need to know about using your Crunchy Mama Freeze-Dried Sourdough Starter.
Frequently asked questions
How do I reactivate my sourdough starter?
Reactivating your Crunchy Mama starter is simple! Sourdough is a living culture, so give it a little time and love.
Step 1:
In a clean jar, mix 1 tablespoon of freeze-dried starter with 1 tablespoon of room temperature water. Stir well. Let sit covered (loosely) for 1-2 hours to fully rehydrate.
Step 2:
Feed your rehydrated starter with 50g of high-protein flour (we love King Arthur Bread Flour) and 50g of water. Stir well and cover loosely.
Step 3:
Let rest at room temperature for 24 hours.
Step 4:
Feed again: 50g flour + 50g water. Repeat this every 24 hours. Within a few days, you should start seeing bubbles, rise, and that wonderful tangy aroma!
✅ Once your starter is bubbly and doubling between feedings, it’s ready to start using it to make your sourdough.
What's a Good Sourdough Loaf Recipe?
Our Go-To Sourdough Recipe
Here’s my favorite simple sourdough bread recipe once your starter is active:
Ingredients:
-200g active starter (this should be at peak)
-730g water
-1000g high protein unbleached flour
-50g water
-25g salt
Instructions:
1️⃣ Mix starter and 730g water. Add flour and mix until incorporated. Cover and rest for 30–60 minutes (autolyse).
2️⃣ Dissolve salt in remaining 50g water (warm water works best). Add to dough and mix by hand until fully combined.
3️⃣ Cover and rest 30–60 minutes.
4️⃣ Perform a series of 3 stretch-and-folds every 30–60 minutes.
5️⃣ After final stretch and fold, cover and refrigerate for 12 hours (bulk ferment).
6️⃣ Preheat Dutch oven to 500°F.
7️⃣ Divide dough, shape loaves, and place into floured bannetons or tea towel-lined bowls.
8️⃣ Refrigerate for 30 minutes.
9️⃣ Score and bake: Place dough into Dutch oven, reduce oven to 450°F. Bake 40 minutes covered, then 10 minutes uncovered.
🔟 Allow to cool before slicing.
Why Measure in Grams?
For the best sourdough results, I highly recommend using a simple kitchen scale and measuring your ingredients in grams.
✅ More accurate:
Flour, water, and starter all weigh differently depending on humidity, how you scoop, and other factors. Measuring by weight removes the guesswork.
✅ Consistent results:
Sourdough is all about balance. Weighing ensures your starter stays healthy and your loaves turn out the same each time.
✅ Less mess, fewer dishes:
You can add ingredients directly into your mixing bowl — no measuring cups required!
What Tools Do I Need To Get Started?
Here are just a few products I recommend as you start your sourdough journey:
How Old is Your Starter?
Like many starters, mine is one that was given to me by a friend, which she, in turn, received from a friend. There's no telling how old our Crunchy Mama Snacks Sourdough Starter is because it's been one that been passed down through friendship, connection, and a love of creating excellent bread.
Take a look at reactivation in real time. Length of reactivation time may vary based on flour protein content, room temperature, and other factors. In this video, my kitchen was about 70 degrees and I used King Arthurs Flour.
Still Have Questions?
Feel free to reach out! We’re here to help you along your sourdough journey. 💛
📩Shoot us an email
Happy Baking — and Welcome to the Crunchy Mama Sourdough Family!