SOURDOUGH STARTER

Activating Your Sourdough Starter (from 12g of starter).
Begin activating your starter at least 24 hours before use.
This scaled-down version will yield approximately 144g of active starter—enough for small bakes and future feedings.

Step 1: Rehydrate the starter

Add 12g of room temperature water to the 12g of dried starter.
Let soak for 1 hour, stirring occasionally until mostly dissolved.
If measuring in teaspoons: 12g of water ≈ 2 ½ teaspoons
If measuring in tablespoons: 12g ≈ 0.8 tablespoons (just under 1 Tbsp)

Step 2: First feeding

Add 12g of unbleached, all-purpose flour and 12g of water.
Stir thoroughly, cover loosely, and let rest for about 12 hours, or until actively bubbling.
12g of all-purpose flour ≈ 1 tablespoon + 1 teaspoon
12g of water ≈ 2 ½ teaspoons

Step 3: Second feeding

Add 48g of unbleached, all-purpose flour and 48g of water.
Mix well, cover loosely, and let rest for about 12 hours, or until active and bubbly.
48g of all-purpose flour ≈ ⅓ cup
48g of water ≈ 3 ¼ tablespoons

Your starter is now active and ready to use!

Maintaining Your Starter Over Time (12g scale)

Your starter is a living culture and requires regular feedings to stay strong.
Always retain at least 12g of healthy starter for future use.
Standard Feeding Instructions (1:1:1 ratio)
Discard all but 12g of starter.

Feed by adding:
12g of unbleached, all-purpose flour
12g of water
Mix thoroughly, ensuring no dry flour remains.

Storing your starter:
If refrigerating: Feed once per week, allowing the starter to sit at room temperature for 1 hour before and after the feeding.

If using daily:
Keep at room temperature and feed every 12 hours.
You can scale up feedings anytime using the same 1:1:1 ratio of starter:flour:water by weight.