• Dry Sourdough Starter Culture
• Water
• Fresh-milled or All-purpose Flour

Starting the Starter

Day 1:

Morning:

1. Add 15 grams (entire packet) of dried starter to a quart-sized jar or similar container.
2. Add 30 grams (2 Tbsp) room-temperature water, mix well.
3. Cover loosely with a cloth or set a lid on top of your jar without tightening.
4. Let rest at room temperature or in a warm place.

Afternoon (6 hours later):

1. Add 30 grams (1/4 cup) flour and 30 grams (2 Tbsp) room-temperature water.
2. Stir vigorously to incorporate plenty of air.
3. Cover as before and return to a warm spot for 6 hours.

Evening (6 hours later):

1. Add 60 grams (1/2 cup) flour and 60 grams (1/4 cup) room-temperature water.
2. Mix well, cover as before, and let rest overnight in a warm spot.

Day 2:

Morning:

1. Remove and discard about half of your starter.
2. Feed (mix in) 60 grams flour and 60 grams water.
3. Stir vigorously and cover as before.

Daily Routine:

• Repeat the morning step daily until your starter has doubled in size. The starter should be light and bubbly.
• Once your starter has doubled in size, it is ready to bake bread!

Maintaining Your Starter

Counter-Recommended for Frequent Bakers:

1. Discard down to 1/4 or 1/2 cup starter to keep your feedings smaller and your starter manageable.
2. Feed your starter once every 12-24 hours using 1 part starter, 1 part water, and 1-2 parts flour.
3. To build enough starter to bake with, feed your starter according to the directions above—just don't discard as you go. Bake with your starter 12-24 hours after the last feeding.

Refrigerator - Recommended for Infrequent Bakers:

1. Feed - 1:1:1 ratio of starter, flour, and water (60g/60g/60g).
2. Place in the refrigerator.
3. When ready to use, pull out and discard, then feed again (1:1:1 ratio).
4. Once it doubles after feeding, it is ready to bake.
5. Plan ahead when baking with a refrigerated starter. It needs to come to room temperature and be fed 2-3 times according to the countertop instructions before baking.

Baking with Your Starter

1. When you’re ready to make a loaf, feed your starter a 1:1:1 ratio of starter, flour, and water (60g/60g/60g).
2. When your starter has doubled in size after feeding, it is ready to use.
3. Follow your sourdough recipe of choice at this point. Be sure you have enough starter for your recipe with a little left over.
4. Always retain at least ¼ cup starter to feed and maintain for future use.
5. Extra starter may be discarded, used in other discard recipes (such as pancakes), or shared with a friend.

Note: During the colder winter season, you’ll only need to feed your countertop starter every 5 to 7 days.