Sourdough Starter
Day 1
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Stir the ingredients until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar).
Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
Day 2: Feed the Starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Do the same as previous day.
Day 3 feed the starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Do the same as the previous day
Day 4 feed the starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Do the same as the previous day
Day 5 the starter is ready to use
If everything is looking (doubling in bulk and bubbling), smelling (sour), and tasting good (vinegary), you can consider your starter ripe and ready to use!
If you're using the starter within the next few days, leave it out on the counter and continue discarding half and "feeding" it daily. If it will be longer before you use your starter, cover it tightly and place it in the fridge. Remember to take it out and feed it at least once a week.