Make your own Sourdough Starter

Combine buttermilk, water, flour, and caraway seeds in a glass jar (or other non-reactive container).Lightly cover and leave in warm, undisturbed spot.  Check every day for progress.  You can also stir it.Depending on the environment (temperature, moisture, wild yeasts), this can take about 7 days. Your sourdough starter is ripe when it has a pleasant sour smell and is bubbly and foamy. You can also drop a bit in some water: if it floats, it's ripe, if it sinks, it needs a few more days. You are ready to bake.  If not using daily, always remember to take about 1/4 to 1/2 cup of batter, add a lot of flour to it (to slow it down) and store it in the refrigerator.  The evening before baking, take it out, add filtered water to it, stir it up.  It will be ready to use the next day.