phase 1 : start the starter (day 1 & 2)

• DAY 1 (M): 2 dl grovmel, 1 dl vann- leave for 24h
• DAY 2 (T): kast halvparten, + 2 dl grovmel, 1 dl vann. leave for 24h-

phase 2 : feeding (day 3 - 7)

• stir starter, discard all but ~1dl of starter
• add 2dl mel, 1dl water
• cover & leave for 12 hours

feed starter 2x daily, ~12 hours apart

• DAY 3 (W):
  • morning(12:00)-
  • night
• DAY 4 (T):
  • morning
  • night
• DAY 5 (F):
  • morning
  • night
• DAY 6 (S):
  • morning
  • night
• DAY 7 (S):
  • morning
  • night

phase 3 : starter is started (there should be bubbles & culture)

• feed ^
• let starter rest at room temp for 6-8h
• "Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 113 grams to keep and feed again."
• "Transfer the remaining 113 grams of starter to its permanent home: a crock, jar, or whatever you'd like to store it in long-term. Feed this reserved starter with 1 scant cup (113 grams) of flour and 1/2 cup (113 grams) water, and let it rest at room temperature for several hours, to get going, before covering it. If you're storing starter in a screw-top jar, screw the top on loosely rather than airtight."
• "Store this starter in the refrigerator and feed it regularly, using your normal process: Discard all but 113g starter; feed that remaining 113g starter with a scant 1 cup (113 grams) flour and 1/2 cup (113 grams) water. We recommend feeding once a week, if possible. The more frequently you feed it, the less time and effort it takes to get your starter ripe and ready for baking.

(Once the starter is ready, give it one last feeding. Discard all but 113 grams (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface.)

(By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "rivulets" on the surface, full of finer bubbles. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. If your starter hasn't risen much and isn't showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter.)