Remember to feed your starter so you don't use it all up! We use a stiff starter... more about that in our last post HERE.
You only need 10 grams of starter to keep it going, but I like to feed mine before it gets that low. Here's how!
10 grams sourdough starter
30 grams warm water
60 grams all purpose flour
Mix 30g warm water into 10g sourdough starter until starter mostly dissolves. Add in 60g all purpose flour & mix until well incorporated. You can work with it in your hands a bit to help catch some of the wild yeast in your atmosphere. Place in a pint size mason jar or glass container with a loose lid. Leave at room temperature for 6-10 hours until you see bubbles forming. I usually do this overnight & by morning, I have a refreshed starter!
If you do not see bubbles forming by 10 hours, go ahead and add 10 more grams of starter, 30 grams water & 60 grams flour. Wait 6-10 hours again & you should see those bubbles! Your starter should smell really good, like a good sourdough bread yeast.