Maintaining and Using Your Starter

Refreshing (feeding) your starter once revived:
20g starter
60g warm filtered water
120g flour
8oz glass jar with lid

Combine the 20g starter with 60g water and stir in the 120g flour. It’s important to always mix the starter with the water first, then add flour. Consistency will be thick like play dough so use your hands. Make into a ball. Store in a jar with sealed lid in the fridge. Refresh ever 2-4 weeks with this same formula and steps. 

This is considered a dry starter, so you don’t have to maintain it daily or weekly, which means less maintenance. Remember to keep it stored in fridge.

How to get your starter ready to bake with:
The morning/night before you want to use in a recipe-
Use a 16oz jar or bowl, combine 30g of starter with 50g warm filtered water and stir in 60g flour. Loosely cover with a lid and leave on your counter for 8-12 hours or overnight.
Then using a 16oz or larger jar or bowl, feed it again- combine 30g of starter with 130g warm filtered water and stir in 130g flour.
Your starter should be bubbly and active in 2-3 hours in warmer temps and 4-6 hours if its colder. Now it’s ready to use in your recipe. Enjoy!