Start with equal parts flour and water — 50 grams of each is plenty. Stir it up in a clean jar, cover loosely, and leave it on the counter.
Feed it once a day for the first week: discard most of it, then add another 50 grams of flour and 50 grams of water. Around day five or six, you should see bubbles and a pleasantly tangy smell.
When your starter reliably doubles in four to six hours after feeding, it's ready to bake with. Until then, keep feeding. Consistency beats perfection.
Troubleshooting: gray liquid on top means it's hungry — feed it. A vinegary smell means it's tired — feed it twice a day for a few days. If you ever see fuzzy mold, start over.
If you'd rather skip the wait, ask us at the farmstand. We're always happy to share a scoop of Hazel with anyone who wants to bake.