To make the starter you just drain off sediment that is in bottom of jar and some kombucha – if you have 1 cup liquid use 1 cup flour. Pour mixture into jar and cover with woven cotton cloth. Let set on kitchen counter about 24 hours – depends on temperature of kitchen. It will be bubbling. It is ready for using but will be even better if you use it for your mother and keep adding liquid and flour each day for several days. That way you can take some for recipe and still have the mother. If I’m not going to use it for a few days I put a lid on it tightly and refrigerate jar. When refrigerated you are “supposed to be able to” feed only once a week. I forgot to feed my starter that I had been using and feeding for several months but I forgot and on the 8th day I decided to take it out of refrigerator and let it get going again so I fed it, then waited a few hour – nothing was going on – I fed again and waited – by the next day I realized it was dead so I had to start over again with new kombucha harvested yeast and kombucha.