Getting Your Starter Started

The First Day: In a glass jar, soak your dried starter in 2 tbsp (30g) warm water for 2–3 minutes. Then stir in 1 tbsp (8g) Arva Daisy Hard Unbleached Flour. Close the jar loosely and store at room temperature for 24 hours.

Second Day: Add an additional 1 tbsp (8g) flour and 1 tbsp (15g) water to the jar. Mix and store for another 24 hours.

The Third Day: Mix in 1 tbsp (8g) of flour and 1 tsp (5g) of water. In the next day or so you should start to see fermentation begin (growth and bubbles).

Once fermentation begins (you will know because you will see bubbles forming, the mixture will look slightly puffed up, and it may have a mild tangy smell), discard half of the jar. Stir in 7 tbsp (100g) tepid water and 13 tbsp (100g) Daisy Unbleached Flour. In the next 12 hours it should produce a good sponge.

Continue to feed the starter every 12 hours by discarding all but 1 tablespoon of starter and mixing in 7 tablespoons (100g) of room‑temperature water and 13 tablespoons (100g) of flour.

When the Starter Is Ready to Use: Your starter is ready for baking once it becomes strong and active. A ready starter will double in size within 4–6 hours after a feeding, show bubbles throughout, and have a mild tangy aroma. This usually happens after several 12‑hour feedings once fermentation has begun, typically around Day 5–7. If it is slower, continue feeding every 12 hours until it becomes reliably active.

Optional Float Test: To check readiness, place a small spoonful of starter into a cup of water. If it floats, it is airy and ready to use. If it sinks, feed it again and test after the next 12‑hour rise.

Increasing the Amount of Starter: If your recipe requires more starter, simply add more flour and water in equal weights (1:1 ratio by weight) until you reach the amount needed. Allow it to become bubbly and active before using it in a recipe.

What’s next? Keep feeding. A consistently fed starter is a happy starter. You can also try mixing in some rye or whole wheat flour to create new flavors.

How do I use it? Once your starter is growing consistently, choose a simple sourdough recipe to begin with. Results may vary at first, so keep practicing even if the first loaf is not perfect.

Storing Your Starter in the Fridge: Once your starter is strong and growing consistently, feed it as usual and place it in the fridge for up to one week. Feed weekly if storing long‑term, or remove it from the fridge and feed every 12 hours for at least 3 days before using it to make bread.