1. Remove your sourdough starter from the fridge. Observe its appearance. If there is a layer of dark liquid (hooch) on top, pour it off, or stir it in if it’s a small amount.

2. Measure out about 2 tablespoons (or 30 grams) of your starter into a clean glass jar. Discard the rest of the old starter (or use it in discard recipes). To the measured starter, add 60 grams (1/4 cup) of warm water and stir until fully combined. Then, add 60 grams (1/2 cup) of all-purpose flour and mix thoroughly until no dry spots remain. The consistency should be like a thick pancake batter.

3. Place a rubber band or use a marker to indicate the initial level of your fed starter on the jar. Cover the jar loosely with a lid or plastic wrap (do not seal tightly). Place it in a warm spot in your kitchen (ideally 70-75 F / 21-24 C).

4. Over the next 8-12 hours, watch for signs of life. You should start to see small bubbles forming on the surface and along the sides of the jar. The starter should also begin to rise above your marked level.

5. Once your starter has shown some activity (even a small rise or a few bubbles), it’s time for another feeding. Repeat step 2: discard down to 2 tablespoons (30 grams), then feed with 60 grams warm water and 60 grams flour. Mark the new level and place it back in a warm spot.

6. Continue this feeding routine every 4-8 hours (or when the starter has risen significantly and just begun to fall) until your starter consistently doubles in size within 4-6 hours after feeding. When it consistently reaches its peak and is full of bubbles, it’s considered active and ready for baking. This usually takes 2-3 feeding cycles.

7. To confirm your starter is ready, drop a small spoonful into a glass of water. If it floats, it’s full of gas and ready to use! If it sinks, it needs another feeding or more time.