1. Step 1: The Initial Mix (Day 1): In a clean, clear glass jar (at least 1-quart capacity), combine 1/2 cup (60g) unbleached all-purpose flour and 1/4 cup (60g) unchlorinated water. Stir well with a spoon or spatula until there are no dry spots and the mixture forms a thick, paste-like consistency. Scrape down the sides of the jar. Loosely cover the jar with a lid, plastic wrap, or a clean kitchen towel (allowing air circulation). Place it in a warm spot, ideally between 70-75 F (21-24 C), away from direct sunlight.

2. Step 2: The First Feed (Day 2): You might not see much activity yet, and that’s perfectly normal. Discard about half of your starter (approximately 1/4 cup or 60g). To the remaining starter, add 1/2 cup (60g) unbleached all-purpose flour and 1/4 cup (60g) unchlorinated water. Mix thoroughly until smooth, scrape down the sides, and loosely cover. Return it to your warm spot.

3. Step 3: Continuing Daily Feeds (Days 3-7+): From Day 3 onwards, you will continue the same feeding routine. Each day, around the same time, discard about half of your starter, then feed it with 1/2 cup (60g) flour and 1/4 cup (60g) water. Stir well, cover loosely, and place back in its warm spot.

4. Step 4: Observing Activity and Bubbles: Around Day 3-5, you should start to see some small bubbles forming on the surface and along the sides of the jar. This is a sign that the wild yeasts and bacteria are becoming active! The starter might also develop a slightly sour or yeasty smell. It might rise a bit after feeding and then fall back down.

5. Step 5: Reaching Peak Activity: By Day 7-10, your starter should be consistently active. After feeding, it should double in size within 4-8 hours, be very bubbly throughout, and have a pleasant, tangy aroma. It will also pass the “float test” – drop a small spoonful into a glass of water; if it floats, it’s ready to bake with!

6. Step 6: Maintaining Your Active Starter: Once your starter is active, you can store it in the refrigerator to slow down its activity. Feed it once a week: take it out, let it warm up for an hour, discard half, feed it, let it sit at room temperature for 4-8 hours until bubbly, then return it to the fridge. If you bake frequently, you can keep it on the counter and feed it daily.