Begin to feed the starter in the morning, three days before the day of serving the sourdough bread.

Remove the starter from the refrigerator and transfer 20 grs of it into a clean, transparent container. Put the rest of the starter back to the refrigerator for next time use.

Mix the starter inside the container with 100 grs of tap water in room temperature until the starter is distributed evenly.

Add 100 grs of white flour into the starter mix until it forms a smooth paste.

Seal the container with plastic wrap at room temperature for 10 – 12 hours or until it grows into twice its volume.

Feed the starter again in the evening by repeating the steps above after it has doubled in size. You need to separate 20 grs of starter again, then mix it with 100 grs of water and then another 100 grs of white flour, before wrapping it up and set it aside for the mentioned amount of time at room temperature to be used in the following day.