Rehydration Instructions

Supplies: 10 to 12-ounce Mason jar, filtered water or bottled spring water, unbleached all-purpose flour and spoon. Note, do not use distilled, reverse osmosis, or purified bottled water.

Day 1: Empty the entire packet of Selah into a clean glass jar. Add 50 grams of room-temperature filtered or bottled spring water. Stir and let sit 1 hour. It’s ok if it hasn’t fully dissolved. After 1 hour add 80 grams unbleached all-purpose. Stir well, making sure there’s no dry flour remains. If needed, add 1 tablespoon of water to fully hydrate. Cover loosely with a lid and let sit at room temperature for 24 hours.

Day 2: Once Selah has rested 24 hours, it's time for her first feeding. Discard half of the mixture. To what remains, add 60 grams room temperature water and 70 grams unbleached all-purpose flour. Stir until fully combined, no dry flour. If needed, add 1 tablespoon of water.

Special note. Mark the level of your mixture with a rubber band or tape so you can track any rise. Cover loosely and let sit at room temperature for another 24 hours.

Day 3: Repeat the steps listed in “Day 2”, that includes decarding and feeding.

Day 4: Repeat the steps listed in “Day 2” twice today.

Special note: Aim for one feeding early in the morning and the second in the evening before bed. I like to feed mine around 8am and then after dinner. Allow at least 6-7 hours between feedings.

Day 5: This morning, check that Selah has doubled from last night’s feeding. If so, you’re ready to bake. If not, repeat “Day 2” steps.

Note: You may notice Selah has outgrown her jar. If so, move her into a larger jar to maintain her going forward. 

Maintaining Selah (Day 6 and after rehydrating)

Maintaining Selah at room temperature.

• If you plan to keep Selah at room temperature, she will need to be fed daily. Before feeding, remove half of the starter.. Instead of throwing it away, save it in the fridge and use it in discard recipes like pancakes or waffles. When you feed any amount that works for you, focus on texture, not on ratios. Stir in flour and water until the starter feels like a thick waffle batter. It should be dense and spoonable, not runny. Cover, loosely, and let it sit at room temperature. It's normal to see rise and fall each day.

Maintaining Selah in the refrigerator.

• If you don't plan to bake often, store Selah in the fridge freshly fed. About every 7 to 10 days, take her out, remove the extra, use it in a recipe, then feed again aiming for that same thick waffle batter texture. Then back into the fridge. When you're ready to bake, bring Selah out 1 to 2 days ahead and give her daily room temp feedings, again targeting that texture until she's bubbly and doubling. Special note, never pour starter or discard down the drain. Keep it for recipes or toss it in the trash. And cover jars loosely to let the gas escape.

 

If you have any question please email me: littledoughcorner@gmail.com