The process of reviving a dried or dormant culture is essential for bakers who wish to cultivate a thriving sourdough. This involves providing the dehydrated culture with water and flour to awaken the dormant yeast and bacteria, initiating fermentation. A successful reactivation leads to a bubbly, active culture capable of leavening bread.
Reactivating a culture offers several advantages. It allows for the preservation of valuable cultures, especially those passed down through generations or acquired from unique sources. Successfully reviving a dehydrated culture prevents the need to start from scratch, saving time and resources. Sourdough baking boasts a long history, and the ability to preserve and revive cultures ensures the continuation of traditional baking practices.
