You'll need : Starter, Jar, Scale, Non-chlorinated water, All purpose flour
day 1: put 5 grams of dehydrated sourdough starter a jar add 30 grams of water, let sit 30 minutes then add 25 grams of flour. mix well
day 2: put 10 grams of your starter mixture in a clean jar add 25 grams of water + 25 grams of flour. mix well
day 3: put 20 grams of your starter mixture in a clean jar add 25 grams of water + 25 grams of flour. mix well
day 4: put 20 grams of your starter mixture in a clean jar add 25 grams of water + 25 grams of flour. mix well
day 5: put 30 grams of your starter mixture in a clean jar add 30 grams of water + 30 grams of flour. mix well
day 6: put 40 grams of your starter mixture in a clean jar add 40 grams of water + 40 grams of flour. mix well
day 7: put 50 grams of your starter mixture in a clean jar add 50 grams of water + 50 grams of flour. mix well
keep your starter in a warm place in your home, aim for 74-76˚, if cooler it will be slower to grow. use non-chlorinated water + all purpose flour. feed your starter at the same time each day.
after day 7 you should be able to bake. you want your starter to double, be bubbly and active, and smell delicious, like bread.
I use 1:1:1 ratio of starter, flour, water for everyday feeding and 1:3:3 for bake days. it should be a thick pancake mix consistency.
discard is the excess starter leftover in your jar when feeding each day. you can throw discard away or save it in the fridge, once active, and use it for discard recipes that don't need active starter.
you can store your starter in the fridge between bakings but for the first 2-3 weeks keep it in a warm place so it can get strong. after 2-3 weeks you can put it in the fridge for up to a week between feedings. make sure you feed it at least twice when bringing out of the fridge before baking.