day one:

1. In a glass jar, combine 5 grams of the dried Local Dough sourdough starter with 25 grams of warm water. Mix it well and put the lid on loosely. Let it sit at room temperature for one hour.

2. After one hour, add 20 grams of all purpose flour (we prefer King Arthur because of its high protein content) and mix well. Again, put the lid on loosely and let it sit at room temperature over night.

Morning of Day two:

1. Measure out 10 grams of starter and discard the rest. Then, add 25 grams of water and 25 grams of all purpose flour to the 10 grams of starter. Put the lid on loosely and let it sit at room temperature over night.

morning of Day Three:

1. Repeat Day Two. Your starter should start to bubble up and rise.

morning of Day four:

1. Repeat Day Two again. Your starter should be showing substantial growth and begin to double in size.

morning of Day five:

1. Your starter should be officially doubled (maybe even tripled) in size. Congratulations!! Your starter is revived and you can start to bake!

starter maintenance:

In order to keep your starter alive, you must feed it weekly.

We recommend:

• 1 cup of King Arthur all purpose flour

• 1/2 cup of lukewarm water

• Put the lid on loosely, let your starter rise at room temperature for around 4-6 hours or until it has peaked

• Bake with your fed starter and refrigerate the remainder