If you purchase starter that is liquid it must be refrigerated immediately or fed daily and left in a temperature controlled area. If you need help with feeding please contact me. I typically feed 1:3:3 ratio after discarding. No discard needed until 2nd feed. Simple recipe and method for rustic sourdough 350 gms warm filtered water 125 grams active starter 500 gms organic unbleached bread flour ( I recommend King Arthur’s - blue bag) 11 gms fine salt Use a glass bowl for best results Mix water and starter until frothy. Add flour and salt. Mix well with dough whisk and then knead by hand or standing mixer. It should be fully combined. Cover with damp tea towel or plastic for 1 hour. Stretch and fold 4 sets of 4 quarter turns of bowl. Use wet hands. Rewet hands if dough starts sticking. Don’t be afraid to over work the dough. Stretch, slap and fold until dough is resistant Cover and let rest 30 minutes 1 set of stretch and folds Cover and let rest 30 minutes This is where I add inclusions like fruit, meat cheese or nuts. Do not add sugar or liquid or cinnamon at this stage. 1 set of coil folds. —- be gentle and don’t tear the dough. There should be bubbles and dough should be elastic and smooth. Cover and let rest 30 minutes 1 more set of coil folds. Cover and allow to bulk ferment until dough pulls easily from sides of bowl and does not stick to your dry fingers. Usually this takes 5-6 hours from moment you initially mix ingredients. It may take longer depending on temp and humidity in your kitchen. Fermentation is faster when it’s warmer Oven with the light on is a perfect place to bulk ferment. Dough should be nearly doubled in size and visible bubbles. Bubbles are a good thing. Bubbles should be visible through the bottom of your bowl. Flour your surface. Dump your dough. Let it fall out slowly on its own. Gently stretch your dough into a square. Fold in one third and then the other on the first third. Roll it up into a ball and gently push and pull to create tension on top. It should be a tight smooth ball. Flour a banneton or bowl with a tea towel and flip bread upside down seam side up. Cover with plastic and refrigerate for 12 hours at least. The next morning:: Preheat oven with Dutch oven inside to 500. Turn cold dough right from the fridge onto parchment paper. Score with lame or sharp knife. Put bread in Dutch oven and mist with water or add 4/5 ice cubes under parchment paper and close lid. Bake covered for 35 minutes on 475. Uncover and reduce heat to 450. Bake 20-25 minutes or until golden brown and internal temperature is at least 200-205. Checking internal temperature is crucial When done cool on a rack at least 1 hour before cutting. I always have a cookie sheet on the bottom rack to prevent burning the bottom of my loaf. I also put a pan of water on the bottom of the oven to create additional steam to assist with rising.