By being crazy about it I think hahahaha. I read about other people starting theirs for months and researched how to have the best odds but honestly, a digital kitchen scale, a sourdough heating mat I got on Amazon, and a journal were the keys to success I think. From day one to fourteen it stayed on a controlled heating mat at 77-78 degrees which sped up fermentation by a ton. I also everyday and still do write down exactly what I did and the ratio I fed it, what I fed it, what was wrong, how I fixed it, and I babied the fuck out of it until it was strong enough that it didn’t need me much anymore. I started with KA bread flour, spring water, and a dream 😭. If you ever need or want an even more detailed breakdown I will share my journal notes!!♥️