What You’ll Need

• 1 tablespoon dehydrated Myrtle (flakes or powder)

• 3 tablespoons warm, non-chlorinated water (filtered or spring water)

• 3 tablespoons all-purpose flour (unbleached, ideally organic)

• Glass jar (pint size works well)

• Clean spoon or spatula

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Step 1: Dissolve

Add 1 tablespoon of Myrtle flakes to a clean jar.
Pour in 3 tablespoons warm water (not hot) and stir until flakes soften and dissolve.

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Step 2: Feed

Add 3 tablespoons flour to the jar. Stir until fully combined into a thick paste.
Cover loosely with a lid or cloth.

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Step 3: Rest

Leave the jar at room temperature (70–75°F) for 24 hours.
Check for small bubbles or light activity.

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Step 4: Refresh

Discard half the mixture. Add:

• 2 tablespoons warm water

• 2 tablespoons flour

Mix well, cover, and rest again for 12–24 hours.

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Step 5: Repeat

Continue daily feedings (discarding half, then adding equal parts flour + water by weight or volume).
After 3–5 days, Myrtle should be bubbly, doubled in size, and smell pleasantly tangy.

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Step 6: Bake or Store

Once Myrtle is active and doubling in 4–6 hours after a feeding, she’s ready for bread!
Store on the counter with daily feedings or refrigerate with weekly feedings.

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✨ Tip: If Myrtle seems sluggish, give her a few extra days of regular feedings. Patience always pays off!