20 grams of my dehydrated sourdough starter “Lord Voldoughmort”. Rehydration directions: Day 1: (Morning) Take 2 tsp of dried, ground starter, or 10 grams of flakes, put in a clean quart size jar, add 50g of warm purified water, stir and let sit for 15 min or so to soften and dissolve. Add 50g of all purpose or bread flour, mix well. Cover loosely and place in a warm spot in your kitchen. (Evening) Stir everything vigorously again, cover loosely. Day 2: Add 50g of warm purified water, and stir well until all the water is incorporated, add 50g flour, mix. If the starter is not very thick, add a tsp more flour at a time. Day 3: Repeat the steps from Day 2. Day 4: The starter should already be active and double in size at this point. Discard half of your starter into the trash, to the rest in the jar, add 50g warm purified water and 50g flour. Stir well, if not a very thick past, add more flour. Cover loosely and let rest until next day. Once the starter is more than doubling in size within 4-6 hrs after feeding, you can use it and keep in fridge unless needed to feed for baking. If the starter is not doubling within 4-6 hrs after feeding on day 5, repeat steps from Day 4 until it does. Purified water is ideal as any chlorine in tap water may kill some of the natural yeast, making it less active.