Ideal Environment

• Temperature: 75–78°F is ideal
• Cover: Lid on loosely (starter needs airflow, not pressure)

Day 1

1. Take 5g dried starter and place it in a clean jar.
2. Add 30g water heated to Approx 100°F.
3. Let the starter soak and fully dissolve for 1 hour.
4. Add 25g flour and mix well until smooth.
5. Cover loosely and leave at 70-75°F for 24 hours.

Day 2

1. Take 10g starter and discard the rest.
2. Add 60g room-temperature water (about 76°F).
3. Add 60g flour.
4. Mix well, cover loosely, and leave for 24 hours.

Day 3

Repeat Day 2 steps exactly.

Day 4

Repeat Day 2 steps exactly.

Day 5 (Strength Test Feed)

1. Take 20g starter.
2. Feed with:20g flour20g warm water
   (1:1:1 ratio)
3. Keep at ~78°F and observe.

Your starter should:

• Double in size
• Peak within 4–4.5 hours

If it does, congratulations, you’re ready to bake!

Conclusion

Every kitchen is different. You may need to adjust:

• Feeding ratios
• Feeding quantities
• Temperature
• Feeding frequency

Pay attention to how your starter behaves rather than the clock alone. A healthy starter will smell pleasantly tangy, rise predictably, and respond well to regular feedings.