1. Day 1: The Initial Mix

2. 1. In a clean, clear glass jar or container (at least 1-quart capacity), combine 1/2 cup (120g) of unbleached all-purpose flour and 1/2 cup (120g) of filtered water.

3. 2. Stir thoroughly with a spoon or spatula until no dry clumps of flour remain. The mixture should have the consistency of a thick pancake batter.

4. 3. Loosely cover the jar with a lid, plastic wrap, or a clean kitchen towel. Do not seal it tightly, as the starter needs to breathe.

5. 4. Place the jar in a warm spot (ideally 70-75 F / 21-24 C) in your kitchen, away from direct sunlight.

6. Day 2: Rest and Observe

7. 1. Do nothing today. Simply observe your starter. You might not see much activity yet, or you might notice a few small bubbles forming. The smell might be slightly yeasty or a bit like wet flour.

8. Day 3: First Feeding

9. 1. Discard about half of your starter (approximately 1/2 cup). This seems wasteful, but it’s crucial to manage the volume and concentrate the food for the remaining starter.

10. 2. Add 1/2 cup (120g) fresh unbleached all-purpose flour and 1/2 cup (120g) fresh filtered water to the remaining starter.

11. 3. Stir well until fully combined.

12. 4. Loosely cover and return to your warm spot. You should start to see more bubbles and possibly a slight rise by the end of the day or the next morning.

13. Days 4-7 (and beyond): Consistent Daily Feedings

14. 1. Repeat the Day 3 feeding process every 24 hours: discard about half, then feed with 1/2 cup flour and 1/2 cup water.

15. 2. Look for signs of activity: The starter should start to consistently rise after feeding, often doubling in size, and then fall back down. You’ll see many bubbles throughout the mixture.

16. 3. The smell should become pleasantly sour and yeasty, like ripe fruit or beer, not like nail polish remover (which indicates it’s hungry and needs feeding more often).

17. 4. When to use sourdough starter for baking success: Your starter is ready when it consistently doubles in size within 4-8 hours after feeding and stays bubbly for several hours before slowly deflating. It should also pass the “float test”: drop a small spoonful into a glass of water; if it floats, it’s ready to bake with!