Please see the full video tutorial here: https://youtu.be/trknRolcgpYDay 1, Morning:Place the Starter Jar on the digital scale and press the [T] Tare button to zero out the weight of the Jar.Open your starter pack and squeeze out a small amount of starter (about 5g) into the Jar. Make note of the amount of starter added to the Jar and set the Jar aside.Use your observed temperature to choose a feed ratio:[72°F/22°C] 1:1:1 ratio: with 5g starter you’d add 5g flour + 5g water.[78°F/26°C] 1:2:2 ratio: with 5g starter you’d add 10g flour + 10g water.[82°F/28°C] 1:3:3 ratio: with 5g starter you’d add 15g flour + 15g water.Place the plastic measuring scoop on the digital scale and press [T] to zero out its weight. Measure out the recommended amount of flour into the scoop, and add the flour to the Jar.Place the scoop back on the scale and measure out the recommended amount of water and add the water to the Jar.Using the silicone spatula, stir well to combine the starter, flour, and water until the mixture reaches a smooth paste in consistency.Position a rubber band around the Jar to mark the initial height of the dough.Place the lid on top, loosely fitted (do not tighten the lid, as the fermentation can create a dangerous amount of pressure).Rest the starter for 12 hours.Day 1, Evening:After 12 hours, it’s time for the second feed! You will follow the same basic steps as you did during your first feed, however instead of starting with 5-10g of starter from the starter pack included with this kit, you will use 5-10g of starter from the batch you mixed up during the previous feed. The remainder of the starter from the morning will no longer be needed and can be either discarded or saved. Using only a small amount of the starter for each successive feed, known as “microfeeding,” is more efficient, cost effective, and ensures you aren’t quickly dealing with buckets full of starter to feed and maintain! If you prefer to save your discard, you can collect the discard in a bowl in your freezer and use it in an endless number of delicious “sourdough discard” recipes that you can find online. Pancakes, muffins, scones, and crackers are just a few.Place the second (empty) Starter Jar on the digital scale and press the [T] Tare button to zero out the weight of the Jar.Using your spatula, stir down your starter from your previous feed, pick up a small amount of it (5-10g), and place it into the empty Jar. Use your observed temperature to choose a feed ratio:[72°F/22°C] 1:1:1 ratio: with 5g starter you’d add 5g flour + 5g water.[78°F/26°C] 1:2:2 ratio: with 5g starter you’d add 10g flour + 10g water.[82°F/28°C] 1:3:3 ratio: with 5g starter you’d add 15g flour + 15g water.Measure out the recommended amount of flour into the scoop and add the flour to the Jar.Measure out the recommended amount of water and add the water to the Jar.Using the silicone spatula, stir well to combine the starter, flour, and water until the mixture reaches a smooth paste in consistency.Position a rubber band around the Jar to mark the initial height of the dough.Place the lid on top, loosely fitted.Rest the starter for 12 hours.Discard or save the extra starter from your previous feed and wash the Jar.Day 2, Morning:Today you will be increasing the feed ratio because your starter will likely be more active. To ensure your starter stays contained within the Starter Jar after it rises, you will want to use a very small amount of starter (3-5g) from your previous feed for this and future feeds. Place a clean Starter Jar and the spatula on the digital scale. Press the [T] Tare button to zero out the weight of the Jar and spatula.Using your spatula, stir down your starter from the previous feed, pick up a small  smear of it (3-5g), and place the spatula into the Jar on the scale. Use your observed temperature to choose a feed ratio:[72°F/22°C] 1:2:2 ratio: with 5g starter you’d add 10g flour + 10g water.[78°F/26°C] 1:5:5 ratio: with 4g starter you’d add 20g flour + 20g water.[82°F/28°C] 1:8:8 ratio: with 3g starter you’d add 24g flour + 24g water.Measure out the recommended amount of flour into the scoop and add the flour to the Jar.Measure out the recommended amount of water and add the water to the Starter Jar.Using the silicone spatula, stir well to combine the starter, flour, and water until the mixture reaches a smooth paste in consistency.Position a rubber band around the Jar to mark the initial height of the dough.Place the lid on top, loosely fitted.Rest the starter for 12 hours.Discard or save your unused starter from your previous feed and wash the Jar.Day 2, Evening:Place a clean Starter Jar and the spatula on the digital scale. Press the [T] Tare button to zero out the weight of the Jar and spatula.Using your spatula, stir down your starter from the previous feed, pick up a small  smear of it (3-5g), and place the spatula into the Jar on the scale. Use your observed temperature to choose a feed ratio:[72°F/22°C] 1:2:2 ratio: with 5g starter you’d add 10g flour + 10g water.[78°F/26°C] 1:5:5 ratio: with 4g starter you’d add 20g flour + 20g water.[82°F/28°C] 1:8:8 ratio: with 3g starter you’d add 24g flour + 24g water.Measure out the recommended amount of flour into the scoop and add the flour to the Jar.Measure out the recommended amount of water and add the water to the Jar.Using the silicone spatula, stir well to combine the starter, flour, and water until the mixture reaches a smooth paste in consistency.Position a rubber band around the Jar to mark the initial height of the dough.Place the lid on top, loosely fitted.Rest the starter for 12 hours.Discard or save your unused starter from your previous feed and wash the Jar.Day 3, Morning:Today you will increase the feed ratio once more because your starter will likely be even more active. At this point, you might notice that the starter is now bubbling and thriving. You will want to start paying close attention to how high the starter rises between feeds - knowing whether the starter is regularly doubling or tripling will help you gauge how often and how much to feed your starter.Place a clean Starter Jar and the spatula on the digital scale. Press the [T] Tare button to zero out the weight of the Jar and spatula.Using your spatula, stir down your starter from the previous feed, pick up a small  smear of it (3-5g), and place the spatula into the Jar on the scale.Use your observed temperature to choose a feed ratio:[72°F/22°C] 1:5:5 ratio: with 3g starter you’d add 15g flour + 15g water.[78°F/26°C] 1:8:8 ratio: with 3g starter you’d add 24g flour + 24g water.[82°F/28°C] 1:10:10 ratio: with 3g starter you’d add 30g flour + 30g water.Measure out the recommended amount of flour into the scoop and add the flour to the Jar.Measure out the recommended amount of water and add the water to the Jar.Using the silicone spatula, stir well to combine the starter, flour, and water until the mixture reaches a smooth paste in consistency.Position a rubber band around the Jar to mark the initial height of the dough.Place the lid on top, loosely fitted.Rest the starter for 12 hours.Discard or save your unused starter from your previous feed and wash the Jar.Note:If you bake regularly (every day or two), you’ll want to continue this twice-a-day schedule to keep your starter active. If you do not plan to bake for a few days, you can store your starter in the refrigerator (simply give your starter a 1:1:1 feed, then place it into the refrigerator for up to two weeks). When you’re ready to revive/activate your starter again, follow the steps above until your starter is once again rising in an active, predictable manner!