Place the dehydrated sourdough starter in a container, I love to use glass jars, and add water to cover the chips of active starter so that it can rehydrate for a day! Keep in mind, we use tap water from our well, but if you have city water, you must find another water source to use in your starter such as distilled water. Cover your jar with a towel or something that lets air in, but keeps any fruit flies out. They are very attracted to a starter since it is fermented.
Once the starter is rehydrated, you can start to add equal parts water and flour (any kind works). Stir to a pancake-like consistency. I like to start with 1/4 c of each and work my way throughout the week. Keep an eye on it, it should rise and fall throughout 24 hours and you can feed it when after it falls.
If you plan to use it for bread, see directions here. I prefer to make sourdough discard tortillas, some people discard parts of their starter to keep their starter fermenting, but I choose to use mine. When I don’t need any bread or tortillas, I place my starter in the fridge and forget about it until I need it. Keep this low maintenance, you don’t need to keep a schedule or strict measurements contrary to the popular belief.
