The Abigail's Oven
4-Day Wake-Up Protocol

Welcome to your commercial Mother Culture! We dehydrated this right at our bakery. It is asleep, but very much alive. To bring it back to full strength, just follow these exact steps. You will need a kitchen scale, a clean jar, some unbleached flour, and warm, filtered water.

Pro-Tip

We only need you to use 5 grams of the powder right now. Fold the pouch over and save the rest in your pantry as a backup!

Because the starter is bone-dry, we use a tiny bit of extra water today just to replace what evaporated.

1.Place your jar on your kitchen scale and zero it out. Add 5g of the dehydrated starter and 15g of warm water (around 85°F).
2.Stir vigorously and let it sit uncovered for 20 minutes so the flakes soften and dissolve.
3.Add 10g of unbleached flour to the jar. Mix it thoroughly into a paste.
4.Scrape down the sides, cover loosely, and put it in a warm spot (75°F to 80°F) for 24 hours.

Now we switch to our official Abigail's Oven 1:2:2 ratio.

1.Stir your jar. It might not look super bubbly yet, and that’s okay.
2.Place a new, clean jar on the scale and zero it out.
3.Scoop exactly 10g of your waking starter into the new jar. (Discard the tiny bit left in the old jar).
4.Add 20g of warm water and 20g of unbleached flour.
5.Mix thoroughly, cover loosely, and rest in a warm spot for 24 hours.

You should start seeing some small bubbles and smelling a pleasant, yeasty aroma.

1.Place a clean jar on the scale and zero it out.
2.Scoop 10g of your starter into the new jar. (Discard the rest).
3.Add 20g of warm water and 20g of unbleached flour.
4.Mix thoroughly, cover loosely. Over the next 12 to 24 hours, you should see the starter begin to rise.

Your starter should now be consistently rising, bubbling, and doubling in volume within 6 to 8 hours of a feeding.

1.It is officially awake and ready to bake!

Next Step

Head over to the “Leaven Builder Calculator” in the app so we can help you prep for your very first Abigail’s Oven loaf!