Ingredients:

• 50 g water
• 50 g flour

Day 1: In a glass jar with loose fitting lid stir together 50 g water and 50 g flour until smooth. Cover loosely and set aside at room temperature for 24 hours.

Day 2: Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours.

Day 3: Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours.

Day 4: Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside for 24 hours.

Day 5: Your starter should be ready to bake with. It should have doubled in size, smell sour and be filled with lots of bubbles. If it hasn't, continue with the feedings for another day or two.

Maintain: To keep and maintain your starter all you have to do to maintain it is to mix the same amount in weight of starter, water, and flour. So, for example, I used 50 grams of starter (you can use or discard the remaining starter), 50 water, and 50 flour but you can do 100 g of each or 75 grams or 382 grams of each, you get the point. Feed it every 24 hours if you're keeping it at room temperature and every 4/5 days if you keep it in the fridge.