Sourdough Activation

Day One:
Using a quart sized mason jar (wide mouth is best)
Add 2 tbs warm water and dry starter to the jar and mix well. Let dissolve, about 15-20 min.
Add 5 tbs unbleached all purpose flour.
Mix well.
Place the mason jar lid on without the ring, do not seal. Keep in a warm place.

Day Two:
Skip forward to day 4 if starter is already doubled. If not doubled continue here.
Do not discarding anything from the jar.
Add 1 tbs flour and 2 tsp of warm water.
Cover and let sit in a warm place.

Day Three:
Skip forward to day 4 if starter is already doubled. If not doubled continue here.
Do not discarding anything from the jar.
Add 1 tbs flour and 2 tsp of warm water.
Cover and let sit in a warm place.

Day Four:
The starter should be activating now with bubbles and just about doubling in size within 6-12 hours of mixing.
Discard some, saving 1 TBS
Add 3.5 tbs of water and 6.5 tbs of flour

Day Five:
Your starter should be active and doubling in size within 6-12 hours.

Morning (day 5)
Discard saving 1 tbs of starter.
Add 4 tbs of warm water and 8 tbs of flour.

Evening (day 5)
Check that it has more than doubled in size, if not, give it more time. It should be ready for baking at this point.

Day Six:
Feed as a normal starter.