Day 1. Gently mix 10g flour & 10ml warm water into a paste.
Day 2-5. Add an additional 10g flour & 10ml warm water each day and gently mix until you have a total of 100g of mother dough.
At this point the mixture should start to bubble and have a bit of body. It should also have a healthy sour smell.
Day 6. Add 100ml of water and 100g of flour to your 100g of mother dough and mix gently (at this point your total will be 300g).
Day 7-13 To start feeding your mother dough remove 200g and replace with 100g of Marriages flour plus 100ml cold water (to bring the mixture back to 300g). Mix well until it’s a smooth consistency - do this every day until day 14. After day 7 the mother dough is best kept in the fridge.
Day 14. The 200g that is removed on this day should be strong enough to use in production for making sourdough. Add 100g flour and 100ml water to the remainder of the mother dough (so that you bring the mixture back to 300g) - this can be kept in the fridge and fed with more flour and water to use in future batches.