Step 1

Measure 1 TBSP (approx 25g) of sourdough starter into a bowl on a kitchen scale. Note the amount by weight in grams.

Step 2

To maintain a small starter: Add the same amount of filtered water by weight to the starter. Stir to combine. Then add flour and mix until no dry spots or lumps remain. Let feed at room temperature for an hour or two, then transfer to the fridge.

Step 3

For a mellow starter (levain): Measure 1 TBSP (25g) mature sourdough starter into a bowl on a kitchen scale. Add 75g-200g water (depending on how much starter your recipe calls for) and stir to combine. Then, add the same amount of flour by weight as you did water. Stir until no dry spots or lumps remain. Cover and let feed at room temp until it passes the float test.

Step 4

For a sour starter: Transfer all of your small, mature starter (75g) to a bowl. Add 75g water, stir to combine. Then add 75g flour and stir until no dry spots or lumps remain. Cover and let feed at room temp until it passes the float test.