Day One – Morning

Crush dried sourdough up into a fine crumb. Add 5 grams finely crumbled sourdough starter to a small glass jar with 25 grams (100°F/38°C) luke warm 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 room temperature.

After an hour, add 20 grams unbleached bread flour and stir with a wooden 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 tempera- ture) for 24 hours.

Day Two – Morning

Observations: The mixture will look very smooth and not at all lively – little to no bubbles will be present.

Always in a fresh jar, combine 10 grams starter mixture (discard the rest), 25 grams unbleached 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

Observations: The mixture will look smooth and slightly thinner in texture. You might notice a couple bubbles on the surface, but the mixture won’t look lively.

Combine 10 grams starter mixture (discard the rest), 25 grams unbleached bread flour, and 25 grams room tem- perature 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

Observations: You’ll notice very little changes from the previous morning, but may notice a few more small bubbles on the surface.

Combine 10 grams starter mixture, 25 grams unbleached 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 – Evening

Observations: 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

Observations: At this point, the mixture should have nearly doubled in vol- ume 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!

Combine 10 grams starter mixture, 25 grams unbleached 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.

Day Five – Evening

Your starter should be fully alive and ready to make bread dough with. Continue daily feedings of 50 grams starter, 50 grams flour, and 50 grams water. Once fully active, continue with your bread recipe. Yay!

Tips:

• I’ve used this book for years for sourdough bread recipes.

• Use wood or silicon spatulas. I prefer wood.

• Speak blessings, prayers or positive affirmations over your sourdough.