Welcome to Frosted & Fabulous, where every bite is made with love! ❤️
What started as a passion for baking has grown into a small business dedicated to bringing you the simple joys of homemade treats.
From soft, golden sourdough loaves that nourish your body to beautifully crafted cookies that make any moment special, everything here is made with care, quality ingredients, and a little touch of magic. ✨
Thank you for being part of this journey— We can’t wait to share the sweetness with you 🍞
What started as a passion for baking has grown into a small business dedicated to bringing you the simple joys of homemade treats.
From soft, golden sourdough loaves that nourish your body to beautifully crafted cookies that make any moment special, everything here is made with care, quality ingredients, and a little touch of magic. ✨
Thank you for being part of this journey— We can’t wait to share the sweetness with you 🍞
Testimonials
Reviving a Dehydrated Sourdough Starter
Goal: To rehydrate and activate a dormant sourdough starter so it becomes bubbly, active, and ready for baking.
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What You’ll Need:
• Dehydrated sourdough starter (about 5g or 1 tbsp)
• Unchlorinated water (filtered or spring water preferred)
• Unbleached all-purpose flour (or bread flour)
• A digital kitchen scale (preferred for accuracy)
• A clean glass jar or container
• Spoon or spatula
• A breathable cover (coffee filter, loose lid, or cloth)
• Rubber band or jar marker for tracking growth
• A warm environment (ideally 75–78°F / 24–26°C)
⸻
What You’ll Need:
• Dehydrated sourdough starter (about 5g or 1 tbsp)
• Unchlorinated water (filtered or spring water preferred)
• Unbleached all-purpose flour (or bread flour)
• A digital kitchen scale (preferred for accuracy)
• A clean glass jar or container
• Spoon or spatula
• A breathable cover (coffee filter, loose lid, or cloth)
• Rubber band or jar marker for tracking growth
• A warm environment (ideally 75–78°F / 24–26°C)
Day-by-Day Instructions
DAY 1: Rehydration
Goal: Soften and dissolve the dehydrated starter.
Timeframe: Morning or evening
1. Add 5g (1 tbsp) of dehydrated starter to a small glass jar.
2. Add 30g (2 tbsp) of lukewarm (not hot!) water.
3. Stir until most of the flakes dissolve. It’s okay if a few pieces remain.
4. Let sit at room temperature for several hours (6–12 hours) until fully soft and cloudy.
Tip: Stir occasionally to help break up the flakes.
⸻
DAY 2: First Feeding
Goal: Feed the rehydrated culture and begin microbial activity.
1. Once the starter is fully rehydrated (cloudy, no dry bits), add:
• 30g all-purpose flour
• 30g water
2. Mix well until you have a thick paste.
3. Mark the level of the mixture with a rubber band.
4. Loosely cover and let sit at 75–78°F (24–26°C) for 24 hours.
Tip: Look for signs of life—tiny bubbles, slight rise, or a tangy smell.
⸻
DAY 3: Second Feeding
Goal: Encourage yeast and bacterial growth.
1. Discard half (about 50g) of the starter.
2. Feed with:
• 30g flour
• 30g water
3. Stir well, cover, and mark the level again.
4. Let rest at warm room temperature for 24 hours.
Tip: Discarding prevents the build-up of acidic byproducts and keeps the balance of microbes healthy.
⸻
DAY 4: Twice-Daily Feedings Begin
Goal: Build strength and activity through regular feedings.
Morning (AM):
1. Discard all but 30g of starter.
2. Add:
• 30g flour
• 30g water
3. Stir, cover, and rest.
Evening (PM):
Repeat the same process.
Observation: You should begin to see more bubbles, noticeable rise, and a slightly yeasty smell.
⸻
DAY 1: Rehydration
Goal: Soften and dissolve the dehydrated starter.
Timeframe: Morning or evening
1. Add 5g (1 tbsp) of dehydrated starter to a small glass jar.
2. Add 30g (2 tbsp) of lukewarm (not hot!) water.
3. Stir until most of the flakes dissolve. It’s okay if a few pieces remain.
4. Let sit at room temperature for several hours (6–12 hours) until fully soft and cloudy.
Tip: Stir occasionally to help break up the flakes.
⸻
DAY 2: First Feeding
Goal: Feed the rehydrated culture and begin microbial activity.
1. Once the starter is fully rehydrated (cloudy, no dry bits), add:
• 30g all-purpose flour
• 30g water
2. Mix well until you have a thick paste.
3. Mark the level of the mixture with a rubber band.
4. Loosely cover and let sit at 75–78°F (24–26°C) for 24 hours.
Tip: Look for signs of life—tiny bubbles, slight rise, or a tangy smell.
⸻
DAY 3: Second Feeding
Goal: Encourage yeast and bacterial growth.
1. Discard half (about 50g) of the starter.
2. Feed with:
• 30g flour
• 30g water
3. Stir well, cover, and mark the level again.
4. Let rest at warm room temperature for 24 hours.
Tip: Discarding prevents the build-up of acidic byproducts and keeps the balance of microbes healthy.
⸻
DAY 4: Twice-Daily Feedings Begin
Goal: Build strength and activity through regular feedings.
Morning (AM):
1. Discard all but 30g of starter.
2. Add:
• 30g flour
• 30g water
3. Stir, cover, and rest.
Evening (PM):
Repeat the same process.
Observation: You should begin to see more bubbles, noticeable rise, and a slightly yeasty smell.
⸻
DAY 5–7: Continue Twice-Daily Feedings
Goal: Establish a reliable feeding rhythm and strengthen yeast.
1. Continue AM & PM feedings using:
• 30g starter
• 30g flour
• 30g water
2. You may notice the starter doubling in volume within 4–8 hours. This is a great sign!
3. When the starter doubles within 4–6 hours consistently, has a pleasantly tangy smell, and a spongy texture, it’s ready to bake with.
Signs Your Starter is Ready to Use
• Doubles in size within 4–6 hours of feeding
• Smells tangy, slightly fruity or like yogurt (not rotten or vinegary)
• Has visible bubbles and a light, airy texture
• Passes the “float test” (optional): a small scoop floats in a glass of water
Tips & Tricks
• Use warm water (75–80°F) to encourage activity if your room is cool.
• Avoid metal utensils or bowls long-term, as acidity can react with metal.
• Stir during the day if separation occurs—this helps oxygenate and prevent hooch buildup.
• Keep your jar clean. Use a new jar every few days to prevent mold or residue buildup.
• Label the jar with date/time of feeding—it helps track rise time and progress.
• If your starter smells like acetone (nail polish), it’s hungry—feed it more frequently or increase the ratio of flour/water.
• Hooch (grey liquid) is harmless; stir it in or pour off before feeding.
Common Cautions
• Mold: Fuzzy, colored growth (pink, green, black) means discard and start over.
• Contaminated water: Chlorine or chloramine in tap water can inhibit yeast. Use filtered water.
• Too cold = too slow. If your house is chilly, place the jar inside the oven with the light on or in a proofing box.
• No rise? Don’t panic! Some starters take 7–10 days to fully come alive. Just keep feeding consistently.
Goal: Establish a reliable feeding rhythm and strengthen yeast.
1. Continue AM & PM feedings using:
• 30g starter
• 30g flour
• 30g water
2. You may notice the starter doubling in volume within 4–8 hours. This is a great sign!
3. When the starter doubles within 4–6 hours consistently, has a pleasantly tangy smell, and a spongy texture, it’s ready to bake with.
Signs Your Starter is Ready to Use
• Doubles in size within 4–6 hours of feeding
• Smells tangy, slightly fruity or like yogurt (not rotten or vinegary)
• Has visible bubbles and a light, airy texture
• Passes the “float test” (optional): a small scoop floats in a glass of water
Tips & Tricks
• Use warm water (75–80°F) to encourage activity if your room is cool.
• Avoid metal utensils or bowls long-term, as acidity can react with metal.
• Stir during the day if separation occurs—this helps oxygenate and prevent hooch buildup.
• Keep your jar clean. Use a new jar every few days to prevent mold or residue buildup.
• Label the jar with date/time of feeding—it helps track rise time and progress.
• If your starter smells like acetone (nail polish), it’s hungry—feed it more frequently or increase the ratio of flour/water.
• Hooch (grey liquid) is harmless; stir it in or pour off before feeding.
Common Cautions
• Mold: Fuzzy, colored growth (pink, green, black) means discard and start over.
• Contaminated water: Chlorine or chloramine in tap water can inhibit yeast. Use filtered water.
• Too cold = too slow. If your house is chilly, place the jar inside the oven with the light on or in a proofing box.
• No rise? Don’t panic! Some starters take 7–10 days to fully come alive. Just keep feeding consistently.