1-First Step: On Day 1, combine 60 g of whole wheat flour and 60 g of water in a clean jar. Mix them together until you get a thick, pasty consistency, which is perfect for feeding the wild yeast right from the start. Place the jar in a warm spot, ideally at 70-75°F, and cover it loosely to let air in while it rests for 24 hours.

2-Second Step: On Day 2, check the mixture for any surface bubbles, a sign that fermentation is beginning. If you don’t see bubbles yet, that’s okay just let it rest for another 24 hours in that same warm spot at 70-75°F. This patience allows the wild yeast to activate gradually, building a strong base for your sourdough starter.

3-Third Step: For Days 3 through 7, start each day by discarding half of the existing starter to keep things fresh and prevent overgrowth. Then, add 60 g of unbleached all-purpose flour or bread flour along with 60 g of water, mixing it all until it looks smooth, like thick pancake batter. Cover loosely and let it rest at 70-75°F for 24 hours, promoting steady wild yeast activity.

4-Fourth Step: By Day 8, your sourdough starter should have doubled in size, filled with bubbles, and feel spongy and fluffy with a pleasant smell, indicating it’s active and ready for baking your homemade bread. If it hasn’t reached this point, continue the daily feeding process of discarding half and adding 60 g flour and 60 g water for another week or so. For those with dietary preferences, you can adapt by using gluten-free flours if needed, keeping the process straightforward.