Step 1

In a non-metallic container, mix the flour, warm water, and yeast with a wooden or plastic spoon until completely combined.

Step 2

Either cover the container with a clean kitchen towel or transfer it to a glass jar with at least 3 times the volume of the starter - it will grow!

Step 3

Set the starter in a warm spot, free of temperature swings, and drafts to ferment for 24 hours.

Step 4

After 24 hours, stir down the bubbles and discard all but 50 g of starter and feed it with 50 g flour and 50 g warm water. If you notice a layer of liquid (hooch) on the bottom of the jar, stir this in before discarding.

Step 5

Transfer fed starter to a clean jar.

Step 6

Once the fed starter is fed, bubbly, and doubled in volume it's ready to use! This will take about 6-12 hours depending on your kitchen and starter.

Step 7

Discard all but 50 g of starter and feed it with 50 g flour and 50 g warm water, transfer to a clean jar. Or save any amount of starter you like, but it must be mixed at a 1:1:1 ratio of starter: water: flour to keep a 100% hydration starter.

Step 8

Transfer to a clean jar and store in a NON-airtight container, as desired.