I'm going to give sourdough another shot

src/lib/markdown/sourdough-starter.md

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+# Sourdough Starter 🍞
+
+## Ingredients
+
+* 20g starter
+* 100g flour (30g rye, 70g white is a good mix)
+* 100g 80F warm water
+
+## Instructions
+
+1. Discard any unused started, reserving what is needed for refreshing
+1. Add flour and water and mix
+1. Cover and store in a warm place, targeting 80-86F
+1. Wait 12 hours and repeat
+
+___
+
+## Getting Started
+
+### Day One
+
+1. Weigh and label the jar you will be using.
+1. Add 100g of rye flour and 125g of 80F warm water and mix. Mark the jars height to keep track of its rise.
+1. Cover and store in a warm place, targeting 80-86F.
+1. Wait 24 hours before moving on to day 2.
+
+## Day Two & Three
+
+1. Expect to have seen a lot of activity, or maybe not. This is not "good" bacteria and may smell bad.
+1. Discard all but 75g of the contents of the jar.
+1. Add 50g rye flour, 50g white flour, and 115g  of 80F warm water and mix well.
+1. Cover and store in a warm place, targeting 80-66F.
+1. Wait 24 hours before continuing to the next day.
+
+## Day Four, Five & Six
+
+> On day 4 you will start refreshing the mixture every 12 hours. You will then do this forever and ever until one of you dies.
+
+## In the morning
+
+1. Expect to have seen some activity by this point.
+1. Discard all but 75g of the contents of the jar.
+1. Add 50g rye flour, 50g white flour, and 115g  of 80F warm water and mix well.
+1. Cover and store in a warm place, targeting 80-66F.
+1. Wait 12 hours before continuing to the next feeding.
+
+## In the evening
+
+1. Expect to have seen some activity.
+1. Discard all but 75g of the contents of the jar.
+1. Add 50g rye flour, 50g white flour, and 115g  of 80F warm water and mix well.
+1. Cover and store in a warm place, targeting 80-66F.
+1. Wait 24 hours before continuing to day 5.
+
+## Day Seven and Forever
+
+1. Discard your start down to 20g.
+1. Add 30g rye flour, 70g white flour, and 100g of 80F warm water and to the jar and mix well.
+1. Cover and store in a warm place, targeting 80-86F
+1. Wait 12 hours and repeat
+
+## Signs of ripeness
+
+After 7 days look for these signs that your start is ready to use:
+
+1. There are bubbles on the surface and sides
+1. The consistency has loosened since first mixing and it will be very easy to stir
+1. It has a pleasantly sour aroma (not too much)
+1. It has risen to some degree (at least 30%)