In a large bowl, combine equal parts flour and lukewarm water. It is ok to use tap water if that is what you drink. Stir until you have a thick, smooth batter.

Cover the bowl loosely with plastic wrap and secure it with a rubber band. Place it in a warm spot at room temperature to kickstart the fermentation process.

Check your mixture for lots of bubbles and a slightly tangy aroma. These are signs that the wild yeast is starting to work.

Discard half of the starter (about 1 cup). Add 1 cup of flour and 1 cup of lukewarm water to the remaining starter. Mix well and cover again. Return it to its warm spot.

Continue the same feeding process every 24 hours. Discard half of the starter, then add 1 cup of flour and 1 cup of water. Mix well and cover.

As you progress, you should notice the starter becoming more bubbly and rising more consistently.

By the end of the first week, your starter should be active, bubbly, and have a pleasant tangy aroma. You make get lucky and the starter takes less time to get active. Perform the float test to ensure readiness: drop a small spoonful of starter into a cup of water. If it floats, it’s ready to use.

If your starter isn’t quite there yet, continue with regular feedings for a few more days.

Once your starter is active, you can store it in the refrigerator and feed it weekly.

Experiment with different flours, such as white whole wheat flour or gluten-free flour, to expand your sourdough repertoire.

Bulk Fermentation: Allow your dough to ferment in a warm spot for the best flavor and texture.

Dutch Oven: Baking in a Dutch oven traps steam, creating a perfect crust. I love using this method!

Bench Knife and Razor Blade: Use these tools for precise dough handling and scoring.