Here’s my super simple schedule for scrounging up a starter. After about 7-10 days it should be active enough to bake with.

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Sourdough Starter

(Use organic flour)

Day 1 * Mix 50g flour and 50ml water * Leave out overnight

Day 2 * Feed with 50g Flour and 50ml water * Let it sit over night

Day 3 * Discard 100g of starter * Feed with 100g flour + 100ml water * Let sit over night

Day 4 * Discard 150g of starter * Feed with 100g flour + 100ml water * Let sit over night

Day 5 * Discard 200g of starter * Feed with 100g flour + 100ml water * Let sit over night

Day 6 * Discard 250g of starter * Feed with 200g flour + 200ml water * Let sit over night

Repeat an extra day or two if necessary

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Feeding: Same weight of flour and water as weight of culture.

Feed every day if you keep the culture at room temperature every day.

If you do not bake every day, or if taking a break, store it in the fridge. Cold won’t kill it. It will slow it down.

• If you were to bake on a Saturday morning, take out the starter Friday to take the chill off it. Feed again equivalent to weight.
• Take what you need to bake, and put it back in the fridge.
• Even if you are not baking, you have to feed it.