Day One:

1. Mix 100 grams of all purpose flour with 100 grams of filtered water at about 90 degrees F in your mason jar. Mix until well combined.
2. Let sit uncovered in a warm spot for 1 hour. Ideal temperature range would be between 75 and 90 degrees F.
3. Put a rubber band on the jar to indicate the starter volume.
4. If you don’t have a spot that warm, not to worry, it will just take a little longer to develop so leave sitting for an additional hour.
5. After your hour or two, cover with a piece of cheesecloth and let rest in a warm spot overnight.

Day Two:

1. Discard 3/4 of your initial mixture.
2. Mix remaining starter vigourously for about 15 seconds.
3. Add 100 grams of all purpose flour with 100 grams of warm filtered water, about 90 degrees F. Mix until well combined.
4. Put a rubber band on the jar to indicate the starter volume.
5. After your hour or two, cover with a piece of cheesecloth and let rest in a warm spot overnight.
6. You should see the starter begin to expand in size on day two after feeding. The rubber band will help you see how much the starter has grown.

Day Three:

1. If it has been kept in a warmish place, you might even see your starter double in size.
2. Discard 3/4 of your mixture.
3. Mix remaining starter vigourously for about 15 seconds.
4. Add 100 grams of all purpose flour with 100 grams of warm filtered water, about 90 degrees F. Mix until well combined.
5. Put a rubber band on the jar to indicate the starter volume.
6. After your hour or two, cover with a piece of cheesecloth and let rest in a warm spot overnight.
7. You should start to smell the distinctive “sour” smell by day three. Especially after this third feeding.

Day Four:

1. You should see bubbles throughout the starter at this point.
2. Discard all but 150 grams (this time be exact) of your starter.
3. Mix remaining starter vigourously for about 15 seconds.
4. Add 100 grams of all purpose flour with 100 grams of warm filtered water, about 90 degrees F. Mix until well combined.
5. Put a rubber band on the jar to indicate the starter volume.
6. After your hour or two, cover with a piece of cheesecloth and let rest in a warm spot overnight.

Day Five:

1. Your starter should have a nice sour smell and the consistency of the starter should be viscous and make a web when you pinch it and stretch between your fingers.
2. Discard all but 100 grams (this time be exact) of your starter.
3. Mix remaining starter vigourously for about 15 seconds.
4. Add 100 grams of all purpose flour with 80 grams of warm filtered water, about 85 degrees F. Mix until well combined.
5. Put a rubber band on the jar to indicate the starter volume.
6. Let rest in a warm place.
7. Your starter should be ready to use about 3-4 hours after this replenishment.
8. Depending on the temperature in your kitchen, you might have to repeat this process for 1-3 more days.
9. Once the starter is lofty and springs back, it’s ready to use. You could test the starter by dropping a teaspoon of starter in a glass to see if it floats.
10. If it floats, it’s ready to bake with.

Feeding and Maintaining Your Starter:

1. If you are baking 3-4 times a week, you’ll want to keep your starter out and feed it daily.
2. If you bake once a week or less, you’ll want to feed your starter on a weekly basis. You can go 10-12 days in between but I don’t recommend going much longer as you risk the chance of the starter dying.

To feed your starter:

1. Discard about 1/2 of the dormant starter.
2. Weigh the remaining starter (minus the container)
3. Use 1/2 the remaining starter’s weight as the guide for flour and water.
4. If the remaining starter is 100 grams, you’ll need 50 grams of flour and 50 grams of water.
5. Mix the flour and water in to the remaining starter and let it sit in a warm area.
6. It should be ready to cook with in about 2-3 hours, or when it has doubled in volume and has a spongy, spiderweb like texture.
7.