To get started, pour the contents of the bag into a container (I use my 2-cup measuring jug to get started). Cover the dried starter in enough lukewarm water to completely cover them, and then gently mix the dried starter and water with a fork. Leave the mixture to dissolve for about 4 hours, stirring every hour or so. Once the dried starter is mostly dissolved, add 4oz of unbleached all-purpose flour and 4oz of lukewarm water and mix thoroughly until there is no dry flour. This is your first feeding. Leave this mixture for 12 hours.

 

If your starter looks like it has risen after 12 hours, remove half the volume of starter from the container and feed again with 2oz unbleached all-purpose flour and 2oz lukewarm water and mix thoroughly until there is no dry flour. You will now continue this feeding schedule (every 12 hours) for 2-3 days or until your starter consistently doubles in size in under 6 hours. Once this happens, you can begin baking with your starter, and switch to feeding it with 4oz of flour and 4oz of water once every 24 hours.

 

If your starter looks like it hasn’t risen after 12 hours, don’t be alarmed. You should see some small bubbles on the surface. Don’t remove anything from the container and add 2oz all-purpose flour and 2oz lukewarm water and mix thoroughly until there is no dry flour. After 12 hours, (regardless of whether it rose or not) follow the instructions above, removing half the volume before feeding.

 

It can take 7-10 days for a starter to become active enough to double within 6 hours. Patience is key with sourdough.

 

If you have any questions you can email me, message me on Instagram, or check out the troubleshooting tips on my website!

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Enjoy!