1. Assess Your Starter’s Current State: Observe your starter’s smell, consistency, and look for any mold. This initial assessment will help guide your next steps.

2. Ensure Proper Feeding Ratios: Aim for a 1:1:1 ratio of starter:flour:water by weight. For example, feed 50 grams of starter with 50 grams of flour and 50 grams of water. Use a kitchen scale for accuracy.

3. Use the Right Temperature Water: Always use room temperature (around 70-75 F / 21-24 C) filtered water when feeding your starter. Slightly warmer water can help kickstart activity if your kitchen is cold.

4. Find a Warm Spot for Fermentation: Sourdough starters thrive in warm environments. If your kitchen is cool (below 70 F / 21 C), find a warmer spot like near a sunny window (not direct sunlight), on top of your refrigerator, or in your oven with just the light on (oven off!).

5. Feed Consistently and Frequently: If your starter is sluggish, try feeding it every 8-12 hours until it becomes consistently active. Once strong, you can return to a 12-24 hour feeding schedule at room temperature.

6. Discard Most of Your Starter Before Feeding: Keep only a small amount (e.g., 50 grams) and feed that small amount. This concentrates the active microorganisms and provides ample food.

7. Observe for Peaks and Bubbles: After feeding, watch for small bubbles within a few hours, followed by expansion and rising. A healthy starter will often double or triple in size before deflating. The peak of activity is when it’s strongest.

8. Maintain Cleanliness: Always use clean jars and utensils to prevent introducing unwanted bacteria. A quick wash between feedings is usually sufficient.