Grit & Grace Micro Bakery
Waking Up Myrtle 🫧
Your dehydrated Myrtle is alive — she's just resting. With a little warm water, good flour, and a few days of patience, she'll be bubbling, rising, and ready to bake the most beautiful sourdough you've ever pulled from your oven.
"To everything there is a season, and a time to every purpose under the heaven." — Ecclesiastes 3:1
What You'll Need
Day-by-Day Rehydration Guide
Day 1
Wake Her Up
- 1
Pour your dehydrated Myrtle flakes into a clean glass jar (a pint Mason jar works perfectly).
- 2
Add 2 tablespoons (about 30g) of room-temperature water — filtered or well water if you have it. Stir gently until the flakes begin to soften and dissolve.
- 3
Let the jar sit uncovered for 1–2 hours so the flakes can fully absorb that water.
- 4
Add 1 tablespoon (about 15g) of all-purpose or bread flour. Stir well until no dry streaks remain.
- 5
Cover loosely with a breathable cloth or a jar lid set on top (not sealed tight — she needs to breathe). Set her in a warm spot, around 70–78°F.
- 6
She's resting now. Let her be.
Don't panic if you don't see bubbles yet. She just woke up from a long nap — give her grace.
Day 2
A First Feeding
- 1
Look for signs of life — you may see a few tiny bubbles or a slight swell. That's Myrtle waking up!
- 2
Give your jar a gentle stir.
- 3
Add 1 tablespoon (15g) of flour and 1 tablespoon (15g) of room-temperature water. Stir until smooth.
- 4
Cover loosely and tuck her back into her warm spot.
- 5
Mark the jar with a rubber band or piece of tape at her current level so you can track any rise.
Don't discard anything yet — the amounts are small and she needs every bit of her strength right now.
Day 3
She's Stirring
- 1
By now you should see real bubble activity — maybe a spongy, foamy texture. She is alive and hungry!
- 2
Discard about half of what's in the jar (or set it aside in another jar — discard can be used in pancakes, crackers, or flatbread).
- 3
Feed what remains with 2 tablespoons (30g) flour and 2 tablespoons (30g) room-temperature water. Stir well.
- 4
Cover loosely and return to her warm spot.
- 5
Check her in 8–12 hours. Is she climbing? Those bubbles mean she's working.
The discard step is hard the first time — it feels wasteful. But think of it like pruning a rose bush. Less is more. She'll come back stronger.
Day 4
Getting Stronger
- 1
Discard down to about 1–2 tablespoons of starter in the jar.
- 2
Now step up the feeding: add 3 tablespoons (45g) flour and 3 tablespoons (45g) water. Stir until smooth.
- 3
Mark the jar level again. In 4–8 hours, she should rise noticeably — doubling in size or close to it.
- 4
Feed her again at the 12-hour mark if she's risen and starting to fall. Keep that rhythm going.
A consistent warm temperature makes all the difference. If your kitchen runs cool, try the top of your fridge or inside your oven with just the light on.
Day 5
The Float Test
- 1
Myrtle is likely doubling (or more) within 4–8 hours of a feeding by now.
- 2
Do the float test: drop a small spoonful into a glass of water. If she floats — she's ready to bake!
- 3
If she sinks, give her one more feeding cycle and check again in 8 hours.
- 4
Once she passes the float test, you can bake your first loaf. She'll only get stronger from here.
Some starters take 5–7 days depending on your water, flour, and kitchen temperature. That's completely normal. Be patient with her — she's worth it.
Troubleshooting
She's a living thing — and living things are wonderfully unpredictable. Here's what to do if something looks off.
No bubbles after 2 days
Move her somewhere warmer. Cold is the #1 reason starters are slow to wake up. Try the top of your refrigerator or inside your oven with just the oven light on (no heat).
Pink, orange, or fuzzy growth on top
That's mold — unfortunately this batch needs to be discarded. Rinse your jar well, sanitize it, and reach out to us. We'll make it right.
Liquid (hooch) sitting on top
That gray or dark liquid is called hooch — it's just alcohol from hungry yeast. Pour it off or stir it back in, then feed her right away. It means she's hungry, not ruined.
Starter smells like nail polish remover or strong acetone
She's very hungry. Pour off the hooch, discard most of the starter, and do a fresh feeding with clean flour and water. The smell will mellow out once she's well-fed.
She won't pass the float test by Day 6
Keep feeding consistently — morning and evening if you can. Some starters, especially in cool kitchens or with tap water high in chlorine, just need a little more time. Switch to filtered or bottled water and give her a few more days.
I'm not sure she's ready — how do I know?
Look for a starter that doubles within 4–8 hours of a feeding, has a pleasant tangy-yeasty smell (like beer or yogurt), and passes the float test. When she does those three things, she's ready. Trust your nose and your eyes.
Once Myrtle Is Active — What's Next?
Feed her at the same time every day — morning or evening. Consistency is love.
Store her on the counter if you bake 3+ times a week, or in the fridge if you bake once a week. Fridge-stored starters need to be fed once a week minimum.
To use from the fridge: pull her out the night before, let her come to room temperature, give her a feeding, and bake when she doubles.
Never seal her air-tight. She needs to breathe — just like we all do.
Name your discard jar and use it for pancakes, crackers, flatbread, or waffles. Nothing goes to waste on a homestead.
A Note from Mary
"I named Myrtle after Mama Beth — and just like her, she is steady, faithful, and full of life even when things get hard. Every single morning I feed her before I do anything else, before the sun is fully up, before the rest of the world has stirred. There is something holy about that rhythm.
When you rehydrate Myrtle, you're not just waking up a starter — you're welcoming a little piece of our homestead into your kitchen. Take good care of her. And if you ever get stuck, just text me. That's what I'm here for."
— Mary, Mother's Love Homestead
Need Help? Just Text Us. 💬
Starter questions are always welcome — we mean that. Text us at any time and we'll walk you through it. We also have a full Beginner Sourdough Bootcamp if you want to go deep.
Or grab a copy of Grit & Grace: The Wild Yeast Way on Amazon — $9.99 and it covers everything.