Feed regularly with equal parts starter, water, and flour by weight
Use clean jars and utensils
Keep the starter at a stable room temperature if baking often
Refrigerate the starter if baking infrequently
Discard some starter before each feeding to control quantity
Stir before feeding if liquid has separated on top
Use filtered or non-chlorinated water
Use unbleached flour or a mix of whole wheat and white flour
Maintain a thick batter-like consistency
Cover loosely to allow airflow
Mark the jar level after feeding to track rise
Feed more often if the starter becomes very acidic or sluggish
Feed less often when stored in the refrigerator
Refresh with extra feedings if the starter smells off or weak
Clean the jar sides to prevent mold and buildup
Transfer to a fresh jar periodically
Keep away from direct sunlight and heat sources
Watch for bubbles, rise, and a pleasant tangy smell
Remove and discard any starter with visible mold or pink/orange discoloration
Bring refrigerated starter to room temperature before baking
Feed before baking to ensure strong activity
Adjust feeding ratios based on starter strength and temperature