1. Feed the starter with equal parts of water and flour (e.g 50g Starter + 50g flour + 50g water)
2. Let it sit on your counter- room temperature- for 1 hour. 
3. Place it in the fridge and feed every week. 
4. When ready to feed, take it out from the fridge and leave in the counter overnight. In the morning, follow steps 1-3.

1. Feed it with ratio of 1pt Flour + 4pt Water + 4pt flour (e.g 5g Starter + 20g water + 20g flour) 
2. Place a rubber band onto the container to monitor the growth, once it reaches the peak and starts to deflate that means it’s ready for another feeding.
3. If it grows fast or becomes too active it means it ready to use in the recipe (should double or triple in volume after 3-4 hours in room temperature)
4. Do the feed every 12 hours or until it deflates. 
5. if it doesn’t work in your schedule (e.g sourdough grows too fast, sourdough grows too slow,etc), feel free to change the ratio of flour or water (e.g sourdough grows too fast, try doing 1pt starter + 10pt flour + 10pt water, or try using cold water). Play around the feeding ratio or the temperature (cold= slow / warm = fast).

1. If directly from the fridge, take it out 1-2 days before planning on baking  and do the daily maintenance above for 1-2 days.
2. Make sure you feed enough for the recipe and keep a small portion (50-100g) for perpetuation. 
3. Use weighing scale for accurate measurement.

Do not place it anywhere above 60C or it’ll die.