Prepare To Meet Your Bakerina

"Day three through five: Measure 282.5 grams of the starter mix; discard the rest. To the reserved starter add 125 grams all-purpose flour and 156 grams 85F-degree water. Feed the starter in these proportions twice a day. By day six you should have an active culture, ready for raising bread, but Chef Hamelman advises that if you can keep feeding it for two or three more days, you will have a stronger and more complexly-flavored starter."