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Rehydrated sourdough starter - questions

Posts: 235
Location: New Mexico USA zone 6
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Back in 2011 I got busy and didn't want to keep up my sourdough starter, so I dehydrated some of it and went back to commercial yeast.  Now, ten years later, I've remembered my starter and want to get it going again.  I used the instructions at https://www.kingarthurbaking.com/blog/2015/05/01/putting-sourdough-starter-hold but while it's clear that my starter has been brought to life again, it doesn't appear to be a particularly vigorous life.

QUESTION #1:  How vigorous does a starter really have to be at step 12 of King Arthur's rehydration recipe?  
QUESTION #2:  Should I repeat step 12 until my starter does get vigorous?

I'm a fan of no-knead breads because I've got arthritis in my wrists and because I'm on solar power so I don't use electric equipment in the kitchen.  I've been making the no-knead using my version of the original Lahey method with good success, but I've always wanted to make it with my own starter instead of store-bought yeast.  

QUESTION #3: Do you follow the Lahey method or have you made changes to the recipe because you're using starter?

Thanks for your advice!

The first loaf of no-knead bread that really pleased me!
The first loaf of no-knead bread that really pleased me!
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Hi Lif, I am happy to try and answer your questions.

Here are some of my thoughts:

Question one:

Is your starter now actively bubbling, rising, and falling?

Like the picture in Step 8 or more like the picture in Step 11?

When the starter rises enough to double its size and then stays elevated, it is considered ready to bake the bread.

Question two:

Yes, it doesn't hurt to repeat Step 12.

You might find some of the posts to this thread helpful:


Question three:

I have not tried Jim Lahey's method of no-knead.

Here is a thread that you might find interesting:


Let us know how your bread turned out.
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