Some people eyeball this and some are precise. I’ve been practicing sourdough for quite some time now and I’ve done both. People have been making bread for centuries without exact measurements. So you do you, boo.

• When you’re ready to bake another loaf of sourdough, first you’ll need to feed the discard. Mix in the “hooch” sitting on the top of the discard. “Hooch” is the liquid, usually gray or cloudy, that forms on top of a sourdough starter when it hasn't been fed for a while, essentially indicating that the starter is "hungry" and needs to be fed. If you see any pink, it’s mold and you cannot bake with it anymore.

• Using a food scale, zero out the jar weight. Add in some of the discard you have. You may need to discard some discard so you don’t end up with too much starter. Double the amount of warm filtered water and mixed together until the discard is dissolved, then double the amount of bread flour and mix again until fully combined and there’s no lumps (1:2:2). You can use equal parts ratio (1:1:1) but if your starter is healthy doubling is recommended for a good balance of mildness and acidity.

• Mark your jar with an expo marker or rubber band and watch it rise as a bubbly masterpiece. Cover the jar loosely with a glass or plastic lid or plastic wrap, leaving room for airflow. Place the jar in a warm spot in your kitchen, ideally around 70-75°F. This process will take anywhere from roughly 4 to 10 hours depending on how warm your space is. Place the jar on a plate lined with parchment for easy cleanup if it overflows. Sometimes I like to place it in a cold/off oven with the door cracked so the light is on. This can help speed up the fermentation process if the house is cold.

What you'll need:
50g discard
100g warm filtered water
100g bread flour