Weigh your Jar - Note it here

Combine Ingredients: In a clean jar, mix the all-purpose flour with the filtered water. Stir until combined.

Cover and Wait: Cover the jar with a loose-fitting lid or a cloth secured with a rubber band. Place it on a counter, away from direct sunlight. Let sit for 24 hours

Patience is Key: Don't be discouraged if you don't see much activity on the second day. It's normal for starters to take a few days to come to life.

Discard & Feed Your Starter: Discard half of the starter and feed it with 2 Tablespoons flour and 1 tablespoon water.

Watch for Bubbles: As the starter matures, you may start to notice bubbles forming on the surface. This is a sign of healthy fermentation. It is normal for a Starter to have a few bubbles and changing smells but seem otherwise dormant from days 4 until activation, keep going, this is a normal part of the process.

Consistent Feeding and discarding: Continue to feed your starter every 24 hours, discarding half and replenishing with fresh flour and water.

False Rise: It is common to see a big rise around days 2-4, this is called a False Rise, keep going.

Peak Activity: Around days 8-10 you will likely have an active starter. Your starter should now be bubbly, fragrant, and full of life. It's ready to be used for baking!

Regular Feeding: If you keep your starter on the counter at room temperature you must maintain your starter's health by feeding it regularly, even when you're not actively baking. Feed it every 12-24 hours.