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Day 1: Pour the dried culture in a jar. Add 50 grams of room temperature water and stir. Let the mixture sit for 20-30 seconds and stir again. Add 50 grams of flour and mix until thoroughly incorporated. Cover with a loose lid and leave to ferment in a warm spot for 24 hours.
Day 2: After 24 hours, stir the mixture and let sit for an additional 24 hours.
Day 3: Stir the mixture and add 50 grams of room temperature water. Stir again. Add 50 grams of flour and stir to incorporate until there are little to no lumps. Cover and let ferment in a warm spot for 24 hours.
Day 4: Stir the starter. Remove some starter until you have 50 grams remaining in the jar. Add 50 grams of room temp water and stir. Add 50 grams of flour and stir to incorporate. Cover and let ferment in a warm spot for 24 hours.
Day 5: Repeat the same process as Day 4.
Day 6: Continue the feeding schedule of a 1:1:1 ratio (Starter:Water:Flour) every 24 hours or every 8-12 hours depending on the activity of your starter.