So you have a pack of our dehydrated starter, and you are ready to wake it up. Here are my reccomendations for the variables below, feel free to use whatever flour you commonly bake with, the starter will adapt. If you are looking for more acidity- shoot for a thinner viscosity, but note you may need to feed more often. 

*FLOUR: STONE GROUND WHOLE WHEAT.

*VISCOSITY: THICK LIKE COOKIE DOUGH BATTER

*WATER: FRESH WELL or FILTERED @  60-70° 

*RECOMMEND "PINT" SIZE WIDE MOUTH JAR.

*STIR WITH WOODEN SPOON

*MONTHLY: CLEAN JAR WITH HOT WATER NOT SOAP | OR START NEW JAR. 

ONCE YOUR STARTER IS "READY" YOU WILL NEED TO CHOOSE TO: 

• FEED EVERY 12 HOURS : UNTIL YOU'VE REACHED THE NECESSARY AMOUNT OF STARTER FOR YOUR RECIPE. (BE SURE TO MAKE A  LITTLE MORE THAN YOU NEED, TO SAVE A SMIDGE TO STORE IN THE FRIDGE FOR THE NEXT BAKE: SEE BELOW) & TRY TO MAINTAIN EQUAL PARTS WATER & FLOUR AT FEEDINGS. IN A RATIO TO HOW MUCH STARTER YOU HAVE. EXAMPLE: IF YOU HAVE ONE TABLESPOON OF STARTER FEED ONE TABLESPOON WATER AND ONE TABLESPOON FLOUR. THIS IS CALLED A 1:1:1 RATIO. (MAYBE SLIGHTLY MORE FLOUR FOR THAT "COOKIE DOUGH" CONSISTENCY) 

OR

• FEED ONCE A WEEK: AND STORE IN THE FRIDGE. RIGHT BEFORE STORAGE FEED 1:5:5 RATIO. EXAMPLE IF YOU HAVE ONE TABLESPOON OF STARTER FEED FIVE TABLESPOONS WATER AND. FIVE TABLESPOONS FLOUR. (AGAIN MAYBE MORE FLOUR TO THAT COOKIE DOUGH CONSISTENCY.) THIS GIVES YOUR STARTER ENOUGH FOOD TO SLOWLY WORK THROUGH WHILE ITS IN THE FRIDGE. (REPEAT THIS ONCE A WEEK, CHECKOUT SOME AWESOME DISCARD RECIPES HERE.) 

OR

•SPREAD YOUR STARTER ON A PAN TO DRY IN THE AIR AND YOUR BACK WHERE YOU STARTED. IF ALL ELSE FAILS, COME GRAB SOME LOAVES FROM ME!