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Before you begin, establish a regular feeding time. Morning or evening; the time itself doesn’t matter. What does matter is consistency.
Remove and discard half of your sourdough starter from the jar.
Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).
Mix well with a fork, scraping down the sides as needed.
Cover the jar with a lid. The lid can be airtight or loosely placed on top.
Let your starter rise at room temperature, ideally 75+ F, until bubbly, active and double in size (2-12 hrs).