Step 1

TO MAKE YOUR SOURDOUGH STARTER: Combine the flour and water in a container with at least a 1-quart capacity

Step 2

Glass containers are best, but stainless steel, or ceramic containers are also fine.Stir the flour and water together to make a sticky paste

Step 3

Make sure that there is no dry flour

Step 4

Then scrape down the sides and cover the container lightly with a tea towel or plastic wrap and set it somewhere warm (aiming for about 70°F) for 24 hours

Step 5

The top of the fridge is usually a good spot

Step 6

After 24 hours, it's time to feed the starter again

Step 7

Don't worry if you don't see any bubbling yet (although you may)

Step 8

Measure out 1/2 cup of the flour and water mixture, and discard the rest

Step 9

Add a scant 1 cup flour and 1/2 cup of cool-but-not-cold water to the starter, and mix thoroughly to make a sticky paste

Step 10

Cover the bowl, and set it back in its warm spot for another 24 hours

Step 11

After 24 hours has passed, it's time to feed the starter again

Step 12

By now—day 3—you should see some bubbling, and the starter will likely smell fruity and yeasty

Step 13

To feed the starter, take the cover off the container and give the starter a good stir

Step 14

Then measure out 1/2 cup of starter—this is what you'll keep—and discard the rest

Step 15

Return that 1/2 cup of starter to the bowl, and feed it with a scant cup of flour and 1/2 cup of water

Step 16

Stir vigorously to combine, cover and store for 12 hours

Step 17

At this point, it's time to begin to feed the starter more frequently, about every 12 hours (or as close to that as you're reasonably able to do—no need to set an alarm)

Step 18

Every 12 hours, scoop out a slightly-heaped 1/2 cup of starter and discard the rest

Step 19

Then feed the starter with 1 scant cup of flour and 1/2 cup of cool water, stir and store

Step 20

Repeat this process every 12 hours until your starter is ready

Step 21

Your starter is ready when it is very, very bubbly, and doubles in size within 6-8 hours of a feeding

Step 22

This can take anywhere from 7 days to two weeks

Step 23

TO STORE AND MAINTAIN YOUR STARTER: Transfer a generous 1/2 (4 ounces) of starter to its permanent home—a crock, large mason jar, or whatever you'd like to store it in long-term

Step 24

Feed it with 1 cup of flour and 1/2 cup water, and let it rest at room temperature for several hours

Step 25

If you're storing starter in a jar with a screw-top, screw the top on very loosely to store.After a few hours, move the starter to the refrigerator, and feed it regularly, at least once a week

Step 26

To use, bring starter to room temperature and feed

Step 27

Once it doubles in size, it's ready to use.If you decide to store it at room temperature, you'll need to feed your starter everyday

Step 28

*Inspiration and knowledge for creating a sourdough starter came from King Arthur Flour.