How to wake up Roy:
To revive the dried starter: (yields about 9 oz of starter)
Place 1/2 oz (14g) of starter chips in a clear food safe container, like a large mason jar.
Pour 1 oz (28g) of lukewarm water over the chips and stir to cover the chips with water.
Cover the container with cloth or a coffee filter secured with a band, keeping it always free to breathe air, and set it aside until all the chips have melted into the water. This usually takes about 3-4 hours. (The starter will not yet look active at this point, this just rehydrates the chips).
Add another 1/2 oz (14g) of warm water and 1 oz (28g) of AP flour to the starter. Stir to combine. Cover and set aside for 4-6 hours, or overnight. Now you should begin to see activity in the starter- It should be bubbling and smell pleasantly yeasty or fermented.
Add 3 oz (84g) of lukewarm water and 3 oz (84g) of AP flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. (It’s helpful to keep sourdough starter in a clear container with a notch mark showing how much it has risen.)
If after 4-6 hours the starter still seems sluggish, discard all but 3 oz of the starter and do one more feeding. It’s now ready for use in your recipe as needed.
Keep your starter well fed daily, by adding equal amounts of flour and water- we usually go with something around 100g lukewarm water and 100g flour - you can experiment with any kind of flour, so long as it is not gluten free. Rye, bread flour, einkorn are all fine. If you have too much starter, cast some off or give it away. Store it in the fridge when not needed for a few days, and revive it again a day ahead of baking as needed.