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On the second day, follow these steps:

1 Place the second clean glass jar on the scale and tare the scale to 0.

2 Transfer from the first jar 50 grams of the starter.

3 Discard the remaining starter.Don’t use or save the discarded starter. Throw it in the trash or compost it.

4 Tare the scale to 0 and add 50 grams of flour.

5 Tare the scale to 0 again and add 50 grams of water.This is a 1:1:1 ratio (starter:flour:water).

6 Using a spoon, give the mixture a stir.

7 Screw the lid loosely onto the jar.

8 Place the jar in a dark, cool spot (like a pantry or cupboard), and let it rest for 24 hours.

FIGURE 4-1: A sourdough starter flow chart.