Step 1: I combined the starter, water, and flour in a clean jar and stirred it thoroughly until it formed a smooth paste with no lumps. I made sure to scrape down the sides to keep everything neat and evenly mixed.

Step 2: After letting it sit for 45 minutes, I returned and gave it a second, firm stir. This was the step I had never done before—and the one that changed everything.

Step 3: I left the jar loosely covered at room temperature overnight. Despite the cooler air in my kitchen, the starter rose significantly more than usual—at least two inches higher—and looked full of life.

The texture was beautifully aerated, the bubbles were larger, and the smell had that ideal balance of tangy and sweet. It was the most active I had ever seen my starter.