How to Rehydrate Myrtle, Our Dehydrated Sourdough Starter

Welcome to the Mother's Love Homestead family! Myrtle has been lovingly maintained, dehydrated, and packaged so she can travel safely to your kitchen. With flour, water, warmth, and a little patience, she will soon be bubbly and ready to bake.

What Is in Your Packet

Your packet contains approximately 2 tablespoons of dehydrated Myrtle, usually about 12 to 15 grams. Because dried flakes vary in size, a kitchen scale gives the most consistent results.

Day 1: Wake Myrtle Up

Place the entire packet in a clean jar. Add 15 grams water, about 1 tablespoon, and stir. Let the flakes soften for 20 to 30 minutes. Add 15 grams flour, about 2 level tablespoons, and mix well. Cover loosely and leave at room temperature for 24 hours. If your packet weighs more or less than 15 grams, use the same weight of water and flour as the dried starter.

Day 2

Keep about half of the mixture and discard the rest. Feed with 30 grams water, about 2 tablespoons, and 30 grams flour, about 1/4 cup loosely spooned. Stir, cover loosely, and leave at room temperature for another 24 hours.

Days 3 Through 6

Every 24 hours, keep about half of the starter and feed again with 30 grams water and 30 grams flour. Myrtle is ready to bake with when she reliably doubles in volume within about 4 to 8 hours after feeding. A room temperature of about 70 to 78 degrees Fahrenheit is ideal.

Maintaining Myrtle

For a simple maintenance feeding, keep 50 grams active starter and feed it 50 grams water plus 50 grams flour. If you bake often, keep Myrtle at room temperature and feed every 24 hours. If you bake weekly, refrigerate her and feed once a week.

Basic Myrtle Sourdough Loaf

Ingredients: 100 grams active Myrtle starter, about 1/2 cup; 350 grams lukewarm water, about 1 1/2 cups; 500 grams bread flour, about 4 cups plus 2 tablespoons; and 10 grams fine sea salt, about 1 3/4 teaspoons.

Mix the starter and water. Add flour and salt, then stir until no dry flour remains. Rest 30 minutes. Perform 3 to 4 sets of stretch-and-folds about 30 minutes apart. Let the dough rise until airy and increased by roughly 50 to 75 percent, usually 4 to 8 hours depending on room temperature.

Shape into a round and place seam-side up in a floured banneton or towel-lined bowl. Cover and refrigerate 8 to 16 hours. Preheat a covered Dutch oven to 450 degrees Fahrenheit for 30 to 45 minutes. Score the cold dough, place it in the hot pot, bake covered 25 minutes, then uncovered 20 to 25 minutes. Cool at least 1 to 2 hours before slicing.

The Story Behind Myrtle

Myrtle carries the given name of Mary's mother, who was born Myrtle but was lovingly known as Beth. Sharing this starter allows a small piece of our family story to become part of yours, one loaf and one family table at a time. From our South Georgia farmstead to your family, happy baking!