Getting Started with Sourdough: How to Make a Starter From Scratch
3. Day 2: First Feeding
After 24 hours, check in with your starter. It may look the same or may show some bubbling or growth. This all depends on temperature. At this point, remove half of the starter (½ cup). Discard half your starter, then add the same amount of flour and water as you did when starting out. You should be using equal amounts of starter, flour, and water. Cover the container and allow the starter to rest and grow at room temperature.
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