Day 1: Mix ½ cup (65 grams) of flour and ¼ cup water (60 grams) in your jar while scraping down the sides with your silicone spatula. Let the jar sit on your warming plate or on the back of your stove. (Do not trust yourself or members of your family to keep it in the oven — trust me.)

Days 2–8: Discard HALF of your starter. Mix in ½ cup (65g) flour and ¼ cup (60g) water to your remaining starter. Leave for about 24 hours. Do not keep any discard until you have a usable starter to reap the benefits of fermentation.

Day 9: Your starter may be ready to use at this point. However, I recommend discarding and feeding for another 3–4 days to ensure it’s strong and established. Sourdough is something that really thrives as the cultures age — waiting is never a bad idea. Timelines vary depending on temperature, flour, and your home environment, so if yours isn’t quite there yet, that’s completely normal.