Feed by combining 60 grams of unbleached flour—or the specialty flour for your starter (you can find the flour types that we use on our FAQs page in the drop-down menu)—with 60 grams of warm water, ideally between 78°F and 85°F. Add 60 grams of the starter, discarding any excess.

Remember, it might take a few feedings for your starter to regain its vibrant spirit after its journey. Transfer the mixture into a jar, leaving the lid slightly loose to allow it to breathe. Feed your starter daily until it consistently doubles in size and exudes that familiar, lively deflation.

Purchasing a wet starter offers faster activation than a dehydrated starter, which typically requires a longer rehydration process. It is important to note that, regardless of the type, a wet starter requires daily feedings to maintain its vitality and ensure optimal fermentation activity. This daily care is crucial before the starter is placed in refrigeration, as it helps to strengthen the yeast and promote a robust microbial community, leading to better baking results.

If your starter appears sluggish after a few days, don’t worry! You can rejuvenate it by placing 25 grams of the starter in a fresh jar and feeding it 50 grams of flour and 50 grams of water. Choose a small mason jar, ensuring the lid is gently placed on top—not too tight—and set it comfortably on your kitchen counter. For a special touch, (not for gluten free) consider adding a little whole wheat flour to boost its flavor and vitality. Your starter will soon spring back to life, ready to help you bake delicious artisan bread!