Watch me feed my starter. It's so effortless, I do it as I sip my morning coffee, and you can, too! Feed once a week 10 grams starter 30 grams water 30 grams flour Stir everything together and let it ferment at room temperature until you see bubbles starting to form and it's domed on top. This will take anywhere from 4 to 12 hours, determined by what flavor profile you want. If you like a more mild flavor, watch it closely and put it away as soon as you see bubbles. For an assertive sour flavor, ferment it longer. When it's looking and smelling good, and is at your desired sourness level, cap it and store it in the fridge for the week. When you're ready to bake, you can pull from this well-fed jar of starter to do your leavening.