Activating your Sourdough Starter

• Add all of the starter to 50g of water and 50g of flour and mix (if dried allow to soak for 30 minutes in the water first) This mixture is now your starter.
• Cover loosely allowing it to breathe, leave at room temperature for up to 24 hours. You should see some bubbles on the surface and it may increase in size.
• If Not Bubbling or very few bubbles after 24 hours, watch the activation and troubleshooting video or contact us

Please note: All flours can behave differently and have different water-absorbing qualities. Ideally you want a thick double cream consistancy. If your mixture seems too thick or thin adjust the water/flour amount.