Please reference the photos and observation notes in the article above before proceeding.

Day One Morning: Combine 5 grams finely crumbled dried sourdough starter in a small glass jar. Add 25 grams (100°F/38°C) filtered water. Stir until the dry starter is completely submerged in the water. Cover with a lid and allow mixture to sit for one hour at 76°F/24°C or room temperature.

After an hour, add 20 grams bread flour (I recommend King Arthur brand for this guide) and stir with a spatula until thoroughly combined. Note: We're using slightly more water than flour in this first feeding - a thinner, more hydrated starter allows for increased activity for yeast and bacteria. Cover with a lid and store at 76°F/24°C (or room temperature) for 24 hours.

Day Two Morning: Combine 10 grams starter mixture (discard the rest), 25 grams bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store at 76°F/24°C (or room temperature) for 24 hours.

Day Three Morning: Combine 10 grams starter mixture (discard the rest), 25 grams bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store at 76°F/24°C (or room temperature) for 24 hours.

Day Four Morning: Combine 10 grams starter mixture, 25 grams bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store at 76°F/24°C (or room temperature) - check back in about 12 hours time (see below).

Day Four Evening: Roughly 12 hours later, you'll notice many small bubbles on the surface and sides, and the starter should shown signs that it is slowly rising. Continue storing at 76°F/24°C (or room temperature).

Day Five Morning: At this point, the mixture should have nearly doubled in volume and there will be small and big bubbles throughout the mixture. Allow starter to reach peak activity before proceeding with a feeding. If everything remains on track, you can get back to baking sourdough bread again.

Once the starter has reached peak activity, start regular daily feedings: combine 5 to 10 grams starter, 25 grams bread flour, and 25 grams room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store mixture at 76°F/24°C (or room temperature) until starter reaches peak activity. Repeat.