• Step 1

    PREPARE THE JAR
    Thoroughly Clean And Sterilize The Jar.

  • Step 2

    INITIAL FEEDING (DAY 1)

    • Combine 80 grams of water and 60 grams of whole-wheat flour in the jar.
    • Mix well with the silicone spatula to create a loose paste.
    • Cover the jar with the cloth cover.

  • Step 3

    FERMENTATION (DAYS 2-7):

    • Day 2: Stir the mixture and leave it covered for another 24 hours.
    • Days 3-7: Each day, stir the mixture, discard 100 grams, and add 50 grams of water and 50 grams of whole-wheat flour. Mix well and cover.
    • Use the feeding elastic band to mark the starting level and track feeding times.

  • Step 4

    OBSERVE AND ADJUST

    Over the next few days, observe the starter for bubbles and growth. This indicates active fermentation.

  • Step 5

    READY TO USE

    Your starter is ready when it doubles in volume within 6 hours after feeding, typically within 7-12 days.

  • MAINTAINING YOUR STARTER

    • Daily Bakers: Keep the starter at room temperature and feed once a day.
    • Infrequent Bakers: Store the starter in the refrigerator and feed every 3-5 days. Ensure to feed it 2 hours before refrigerating.

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