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''Starter Procedures:''
# Make a 1 liter starter of '''1.040 SG (10°P) Dried Malt Extract wort with 10% apple juice + 20 grams of chalk (CaCO3) + yeast nutrients''' for growth results that are close to MRS media growth results (as per [https://eurekabrewing.wordpress.com/2015/05/18/evaluate-starter-media-to-propagate-lactobacillus-sp/ Samuel Aeschlimann from Eureka Brewing Blog]). The chalk won't dissolve into solution; don't worry about it. <refname="sam_starter">[https://eurekabrewing.wordpress.com/2015/05/18/evaluate-starter-media-to-propagate-lactobacillus-sp/ Evaluate starter media to propagate Lactobacillus sp., Eureka Brewing Blog, by Samuel Aeschlimann.]</ref>.
# Best practice is that starters should not be aerated, although there may be an exception to this for ''L. brevis'' <ref name="brevis_aeration"></ref>.
# The starter should be held at the temperature best suited for the culture as shown in the [[Lactobacillus#Culture_Charts|Culture Charts]].
# Reference the above [[Lactobacillus#Culture_Charts|Culture Charts]] for how long the starter should be incubated for before pitching.
# Pour all of the liquid of the starter into into the wort/beer, leaving the sediment behind. The chalk will sediment out, and is not desirable to pitch into the wort/beer. Avoid cold crashing because it can have an adverse effect on the bacteria's health <ref>[http://suigenerisbrewing.blogspot.ca/2015/05/lacto-starters.html Heit, Bryan. Lacto Starters. Sui Generis Blog. Retrieved 6/15/2015.]</ref><ref name="sam_starter"></ref>.
See [http://suigenerisbrewing.blogspot.ca/2015/05/lacto-starters.html ''Lacto Starters'', by Bryan Heit of Sui Generis blog] for additional information on ''Lactobacillus'' starters.