25gramsflour(I use ~20 grams all-purpose and ~5 grams rye flour)
25gramswater(heated to ~78℉)
5gramsstarter(you can use more starter, the new starter will likely be less tangy)
Instructions
Put flour, water, and starter in pint jar. Stir until fully combined.
Cover loosely with lid.
Store in location that is warm to room temperature.
Refresh once a day.
Notes
This is the smallest size batch that seems to work. You can make larger batches, with equal parts flour and water by weight.Adapted from The Perfect Loaf.