Mix the first feed

• Add the all-purpose flour and warm filtered water to a glass jar and stir until it resembles a thick paste.
• If the mixture is too thick, stir in a little extra water.
• Cover the jar loosely with a lid and store it in a warm spot.

Track the level

• Place an elastic band around the jar, level with the starter, and move it up each day as the starter rises.

Feed every 24 hours

• Repeat the same feed of flour and warm water once a day for the first days.
• By day four the surface should be bubbly and smell sour.
• Once the starter starts doubling, discard half before each feed and transfer it to a larger jar if needed.

Finish and store

• After about seven days the starter is ready.
• Keep feeding it daily, or refrigerate it and feed once a week, always discarding half before feeding.
• Keep the discard to use in other recipes.