Feeding Your Starter

This is how you will start every single time.

1. An assumption at this point is that you have an active viable starter in the refrigerator.
2. Take 1 C of water and put it into a bowl and set it on the counter for 30-60 minutes.   Chlorine evaporates quickly, and this will (1)  allow much of the chlorination that is present in tap water to dissipate.  Alternately, you can use any type of bottled water.  Chlorine will evaporate through the plastic; and (2) allow the water to come up to room temperature.
3. Take the GLASS jar out of the fridge and put it on the counter next to the bowl of water for the same amount of time.  Also, this will warm your starter.
4. Mix 1 C flour and your bowl of water with the starter.  Cover and let rest on the counter overnight.  Meanwhile, wash your glass storage jar.
5. The next morning, take 1 C of your mixture and put it into your storage jar and put it back into the fridge.  This will be ready to use again the next morning, or you can wait as long as 7-10 days.  Two weeks is pushing it, but I’ll admit that I’ve done it.
6. From this point forward, if two weeks go by and you are not ready to bake with your starter, you need to feed it by doings Steps 1-5 and discarding the other half.  BETTER YET, after feeding, put half of it into a jar and offer it to a friend.  Their starter is live and ready to use.
7. To use it, just add flour to the mixture.  I sometimes add a pinch of yeast to help with the rise.  DO NOT add yeast to the part that is going back in the fridge.