Activating Sourdough Starter - Don't Suffocate It

I would like to stress on the importance of keeping the Starter at RUNNY LIQUID consistency when activating it for the first time after receiving, or every time when taking it off refrigerator to "feed". It allows the initial "breathing" and prevents the yeast from "suffocation".

The signs of suffocation:

1. Appearance of surface crust or thick top layer, allowing pathogenic microorganisms growing underneath,
2. Sharp sour smell.

Please, follow the instructions, but if the type of flour you use is making the mixture too thick, add more water.

For those using oven on low setting to activate or "feed" the Starter, please, remember to use the rack.