Getting Started with Nonna Bella: Activating Your Starter

Initial Rehydration (All step completed at same time)

• Add 10g (approx 2 tsp) of dried starter into your clean glass jar.
• Add 10g of filtered water (2 tsp) (a 1:1 of starter to water by weight). Stir until it forms a paste.
• Add 20g filtered water (4 tsp) and 20g (7.7 tsp) flour (60g total). Mix well.
• Cover Starter with a clean cloth or loose lid (it needs air) and place in a warm place (75–80°F). Mix flour fully into mixture. Wait 24 hours before moving to first feeding.

First Feeding

• After 24 hours add 60g (approx. 1/2 cup) of flour and 60g (approx. 1/4 cup) of filtered water (a 1:1:1 ratio by weight). Mix into a thick batter.
• Add a rubberband to mark the level of starter in jar.
• Cover with a cloth or loose lid and place in a warm spot (75–80°F) until it doubles. Look for small bubbles or a slight sour smell as signs of activity.
• If it doubles in 4 hours or less, you can bake your first loaf. If it doesn’t double in that timeframe, remove 120 grams (approx. 1 cup) and refeed at 12 hours (this becomes your discard, put into a glass jar for storage until used for discard recipes). Repeat until it doubles within 4 hours.