Step 1:

1. Begin by placing a clean bowl on your scale and zeroing the scale.

Step 2:

1. Next, pour all your starter into the bowl to measure how much you have.

Step 3:

1. Next, decide how much starter you want to keep and how much you want to discard. As a general rule, I recommend discarding half the starter and feeding half. (If you don’t have very much starter and you don’t want to discard any, you can also just feed the starter without discarding.) You really do not need a massive amount of starter. (I recommend always reserving about 50-100 grams to feed. This should create enough starter to make a batch of bread and 1 or 2 other recipes.)

Step 4:

1. Next, place your starter jar back on the scale (be sure to zero) and pour back in the amount of starter you plan to keep. Set aside the rest for a discard recipe.

Step 5:

1. Pour equal amounts of flour and water into your starter jar. At this point, you should have equal parts starter, flour and water. Stir. Set the jar out on the counter for 4-8 hours or until starter becomes very bubbly and doubled in size. I like to place a rubberband around the jar to gauge when the starter has doubled.