The instruction given is not effective, and has more flour wastage. Instead of following the instruction that comes with it, do this for faster activation and success:
Day 1 Morning:
1. Put the dehydrated sourdough into the container, add 1 tbsp of room temp water (little less warm than warm shower) to hydrate the dehydrated sourdough granules first. Stir and make sure all the dehydrated sourdough granules are soaked then let it sit for an hour at room temp. DO NOT Add Flour till an hour later.
2. After an hour, add 50g flour + 50g water. Stir very well, it should be like very thick batter that can still pour, not lumpy dough.
3. Put the container into an oven/microwave that's not turned on, cover loosely. Put a cup of hot water in there as well to bring up the temp and humidity.
Day 2:
4. You may see a handful of bubbles, but its no where near alive yet. Stir up the mixture very well. Change the hot cup of water. No need to add more flour, they not fully waken yet, still breaking down the 1st feed yet.
Day 3 Morning:
5. Might see some separation of clear fluid (hooch) on top, and a few bubbles. Its a good sign.
6. Add 25g flour, 25g water, stir very well. Change the hot cup of water sitting beside it.
Day 3 Evening:
7. You have an awaken bubbly starter that smells kinda sweet, like how matured, fed and contented sourdough should smell like.
Day 4 Evening:
U can prepare for a bake on Day 5 by taking out 50g starter, feed with 100g flour 100g water, stir it nicely and leave it on the counter top loosely covered or with coffee filter, and it'll should have doubled / tripled, ready for bake in the morning.
The rest of it u can either continue feeding for a large starter bank, or feed and once it rises keep in fridge before it doubles, and feed it once a wk if you dont bake daily.
Attached photo of Day 3 evening bubbly :)
Note: Little more water at the start is to rehydrate the granules, subsequently can do sd1: flour2: water2 for overnight rise, to prep dough in the morning.
