Feed by combining 60 grams of the appropriate flour for your starter (you can find the flour types that we use on the flour tab or 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.

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Your starter may need a few feedings to become active after the shipping process. Put the mixture in a jar. For the best results, use a 16-oz Mason/Ball jar with a ring lid. Leave the lid slightly loose to allow the gases to escape. I do not recommend using a cloth or paper cover.

Feed your starter daily until it consistently doubles in size and displays that familiar, lively deflation.

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Although a wet starter activates faster than a dehydrated starter, it will still need to be activated prior to use. A wet starter needs daily feedings to stay strong and ferment well. This daily care helps build healthy yeast and bacteria before you put the starter in the refrigerator, improving your baking results.

If your starter seems slow after a few days, don’t worry! Revive it by feeding 25 grams of the starter with 50 grams of flour and 50 grams of water (Discard remaining starter). Use a small mason jar and place the lid on top gently, not too tight. Set it on your kitchen counter. You can add a little whole wheat flour to improve its flavor and strength (NOT RECOMMENDED FOR GLUTEN-FREE STARTERS). Your starter will soon be active again and ready to bake delicious artisan bread!