Once you have a viable starter, you need to attend to it only when you want to make bread. The process is quite simple and always follows the below steps: 1. Refresh the sourdough starter (which has been kept in the fridge unless you bake almost daily). This is the moment when your starter comes to life again. You refresh sourdough starter by adding fresh flour and water and this will produce sufficient activity to ensure the refreshed sourdough starter can act as the raising agent in your final dough. 2. Add a portion of your sourdough starter to the production sourdough i.e. this is the stage when you combine your starter with the main dough ingredients to make the final dough. 3. Ensure you keep a portion of the starter back for your next back. Simply place it in a container with a tight fitting lid and store in the fridge until your next bake.