Refreshing the Starter

After the initial fermentation has begun, the starter must be refreshed or fed regularly so the yeasts and bacteria are nourished and will multiply until they are strong enough to ferment a bread dough. Depending on the environment and other factors, this can take several weeks. The yeasts and bacteria must regularly be supplied with fresh food, in the form of wheat flour, so they can grow. The basic procedure is to combine a portion of the fermenting starter with additional flour and water in the correct ratio and again letting the mixture ferment.