Keep the starter in a clean glass or plastic container with a loose-fitting lid
Feed it regularly with equal parts starter, flour, and water by weight
Use room-temperature water and unbleached flour for routine feedings
Discard most of the starter before each feeding to keep the amount manageable
Stir well after feeding to distribute food and oxygen evenly
Keep it at room temperature if baking often
Store it in the refrigerator if baking less frequently
Feed refrigerated starter at least once a week
Bring refrigerated starter to room temperature before baking
Refresh the starter with one or two feedings before using it in bread dough
Maintain a thick batter-like consistency
Use a consistent feeding schedule
Clean the container sides regularly to prevent mold growth
Replace the container if residue builds up heavily
Watch for signs of activity such as bubbles and rise
Adjust feeding frequency if the starter becomes too sour or sluggish
Increase feeding ratio if the starter is very acidic or hungry
Keep the starter away from direct sunlight and heat
Use a nonreactive utensil for mixing
Label the container with the feeding date if needed
Remove and discard any starter showing mold, pink, or orange discoloration
Dry a backup starter for long-term storage if desired