Step 1

Add ½ cup of water and ½ cup of flour to your vessel of choice.

Step 2

Stir with a wooden spoon until well combined and the consistency of pancake batter.

Step 3

If you need to add more water, only add one teaspoon at a time, stirring well.

Step 4

Put a lid on your jar (the wild yeast has already introduced itself) and place it where you will see it. Homesteading Hack: Place the jar on top of the refrigerator or near a warmer area if you live in a colder climate. Keep it in sight so you don’t forget to feed it.

Step 5

Twice a day for 7 – 10 days, depending on the length of time and temperature in your house, remove half the starter from your discard jar and repeat steps one through four. Homesteading Hack: Try to space your feedings as close to 12 hours apart as possible.

Step 6

Around day seven, you will notice the starter is smelling slightly sour and yeasty. Tiny bubbles will have formed; it will have doubled in size. If it’s not quite there yet, continue to feed it for another 24 hours to a few more days.

Step 7

Once your starter has developed, you can use the amount recommended for the recipe.

Step 8

Feed the starter after using it, and let it ferment.

Step 9

If you aren’t going to use it again within a few days, place it in the refrigerator until needed.

Step 10

Follow steps one through four after removing it from the refrigerator, and give the sourdough starter several hours to activate. Use it again for baking after it has doubled in size.