This guide uses grams for accuracy and Fahrenheit for temperature control.

⚠️ CRITICAL: Temperature is Everything

Temperature is the single biggest factor in your success.

• The "Goldilocks" Zone (74°F – 82°F): Ideal range. Starter wakes up strong and healthy.
• Too Cold (< 70°F): DANGER. Yeast remains dormant. Revival can stall or fail with mold growth. If your kitchen is cool, find a warm spot (e.g., inside an oven with just the light on).
• Too Hot (> 90°F): Risks killing yeast or promoting bad bacteria.

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🛠 Equipment & Ingredients

• Digital Scale: For accurate ratios.
• Glass Jar: Clear, 8oz–12oz capacity to allow for expansion.
• Utensil: Silicone spatula or chopstick.
• Tracking: Rubber band or marker.
• Cover: Breathable (coffee filter/paper towel) secured with a band.
• Water: Filtered or bottled (chlorine-free).
• Flour: 80% organic bread flour / 20% organic ancient grain flour (matches the Mother starter).

• Consistency is Key: Use this exact blend and brand for every feeding to eliminate variables.

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Step-by-Step Revival

Day 1: The Awakening

1. Place 10g dehydrated starter in jar.
2. Add 30g lukewarm water (80°F).
3. Add 20g recommended flour blend.
4. Stir well. Chips may not dissolve immediately; this is normal.
5. Cover and rest in a warm spot (74°F - 82°F) for 24 hours.
6. Total Weight: 60g (10g starter + 30g water + 20g flour)

Day 2: First Feed

1. Check jar (bubbles or flat are both normal). Do not discard yet.
2. Add 20g flour blend.
3. Add 20g warm water (80°F).
4. Stir well. Cover and rest for 24 hours.
5. Total Weight: 100g (60g Day 1 mix + 20g water + 20g flour)

Day 3: The Routine Begins

Note: You may smell something funky (like old cheese); this is a normal bacterial bloom.

1. Discard (remove) all but 20g of starter from the jar.
2. Feed: Add 20g flour blend and 20g warm water (80°F).
3. Track: Mark the level with a rubber band/marker immediately.
4. Cover and rest for 24 hours.
5. Total Weight: 60g (20g retained starter + 20g water + 20g flour)

Day 4+: Strengthening

Repeat Day 3 steps every 24 hours until active:

1. Keep 20g starter.
2. Add 20g flour blend + 20g warm water (80°F).
3. Mark level.

Total Weight: 60g

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Signs of Life:

• Visual: Doubles in size within 4–8 hours.
• Texture: Airy, moussy, bubbly.
• Smell: Pleasant, yeasty, fruity (funky smell is gone).

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💡 Quick Tips

1. Track Your Rise (Any Movement is Good!)

Always mark the level immediately after feeding.

• Small movements count: Even a tiny rise means it's alive.
• Troubleshooting: Small/slow rise usually means it's too cold. Move to a warmer spot.

2. The Water Temperature Hack

If your kitchen is cool (< 68°F), use warmer water (up to 90°F) and store the jar in the oven with just the light on (aim for 78°F–80°F).

3. The "False Rise"

If activity explodes on Day 2/3 but stops on Day 4, don't panic. This is a bacterial bloom dying off. Keep feeding; the yeast will take over.

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Ready to Bake?

It is ready when it consistently doubles or triples in volume within 4–6 hours of a 1:1:1 feeding and passes the "float test." (Typically 5–7 days).

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