Discard most of the starter, leaving about 20–50 g
Add equal parts flour and water by weight, such as 1:1:1 starter, water, and flour
Stir until fully combined and no dry flour remains
Cover loosely to allow airflow
Keep at room temperature if feeding daily
Feed once or twice a day depending on how active it is
Use warm water for faster fermentation, cool water for slower fermentation
Adjust the ratio if needed, such as 1:2:2 or 1:3:3 for a longer rise
Repeat the feeding at regular intervals
Store in the refrigerator if not using it often
Feed before baking so the starter is active and bubbly