In a glass jar, mix 5 g of dehydrated starter with 50 g of lukewarm water. Let it sit for a few minutes, then add 25 g of unbleached all-purpose flour. Stir with a spoon until you have a smooth mixture. Loosely cover with a lid (do not screw it on completely) and let it rest at room temperature for 24 hours.
On this first day, the mixture contains a higher proportion of water to encourage the fermentation of beneficial bacteria.
Today, your mixture is smooth but still inactive. You might even notice a bit of water separating from the mixture, which is completely normal. In a clean glass jar, transfer 25 g of the Day 1 starter, then add 25 g of lukewarm water and 25 g of unbleached all-purpose flour. Stir until smooth. Loosely cover with a lid and let it rest at room temperature for 24 hours.
This morning, your starter will have a smooth, liquid texture, with perhaps a few bubbles on the surface. It’s time to feed it to give it more strength. In a clean glass jar, transfer 15 g of the Day 2 starter, then add 30 g of lukewarm water and 30 g of unbleached all-purpose flour. Stir until smooth. Loosely cover with a lid and let it rest at room temperature for 24 hours.
Today, your starter will look very similar to yesterday’s, but with a few more bubbles on the surface. To feed it, follow the same steps as on Day 3. In a clean glass jar, transfer 15 g of the Day 3 starter, then add 30 g of lukewarm water and 30 g of unbleached all-purpose flour. Stir until smooth. Loosely cover with a lid and let it rest at room temperature for 24 hours.
About 12 hours later, you’ll notice the starter has slightly increased in volume. Many small bubbles will appear on the surface and along the sides of the jar. Keep it at room temperature.
Your starter will have increased in volume. You’ll see bubbles of various sizes not only on the surface but also throughout the mixture (visible through the glass jar). At this stage, you can start baking with your starter. Congratulations! From now on, feed your starter daily by mixing:
60 g starter + 120 g water + 120 g flour
If your starter is full of bubbles but hasn’t risen after 5 days of rehydration and several feedings, carefully review the instructions and make sure you’re following them correctly.
If you’re still having trouble, temperature could be the issue. Sourdough likes warmth, ideally around 24 °C (75 °F). If your storage area is too cool, place it somewhere warmer, such as near a fireplace, next to the oven, or in a cupboard near a radiator (but not too close, to avoid accidentally cooking it).
We recommend feeding your starter at the same time every day to establish a routine and encourage its development.
Use lukewarm, non-chlorinated water, such as filtered or bottled water, as chlorine can slow down fermentation.
To maintain your starter, feed it every 24 hours following the Day 5 recipe. If you prefer to store it in the refrigerator, feed it once a week using the same recipe. For longer storage, you can freeze it and feed it once a month.
Adjust the water-to-flour ratio based on its activity: if your starter is too liquid or lacks strength, slightly increase the amount of flour.