After that, the process is fairly easy. Except that there are many, many ways in which people insist you create that starter. Here’s my advice: just follow a few simple feeding rules along with the ingredient recommendations above, and you’ll be fine.
  1. Mix 1/4 cup water with a little bit more flour, whisk briskly to incorporate air, cover with a breathable towel or cloth, and leave in a warm place for 12 hours.
  2. After 12 hours feed according to step number one: 1/4 cup water + a bit more than 1/4 cup of flour.
  3. By this time you’ll need to remove some of your starter before feeding, simply because your container isn’t large enough to contain it all. Remove a bit of starter every 12 hours, feed it as indicated above, and watch it grow.
  4. Continue this process for 3-7 days, or until you are satisfied that your starter is quite active, reliable, and happy.
  5. Use your starter as needed or place in the refrigerator to extend time between feedings.

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I know there are many other recommended methods out there, but this one has worked well for me. Rye flour has created an especially active starter, which can then be used to make a whole host of sourdough goods.