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Combine flour and water; consistency should be like thick batter. Let rest at room temperature.

Observe small bubbles indicating initial fermentation. Mixture may have slight rise and a mild smell.

Mixture should be bubbling more actively. Aroma becomes stronger, slightly acidic or tangy.

Starter should double in volume with plenty of bubbles. Smell is more yeasty and sour.

Discard a portion of starter; feed with fresh flour and water. Repeat every 12-24 hours.

Starter has reached its peak volume and is very active. Ready to use for baking.

Starter begins to fall after reaching its peak and shows signs of decreased activity.

Starter appears flat and inactive. This is the stage before feeding or if it has been refrigerated.

Overfermentation leads to a watery starter with an excessively strong, unpleasant smell.

Revive by discarding most of it, then feed multiple times at room temperature until activity resumes.

The starter is ready for its first use when it has consistent doubling in volume within 4-8 hours after feeding.

Storing the starter in the fridge slows down yeast activity, reduces feeding frequency to once a week.

Remove from the fridge, discard a portion, and feed. Allow for a few hours at room temperature to re-activate.

Ensure the starter is at peak activity by feeding it 4-12 hours prior to mixing with the dough.