Day 1: Combine flour and cool water in a bowl. Mix well. Put in a non-reactive container for 24 hours (glass, stainless steel, or crockery). You should use a container that holds at least 1 quart.

Cover the container loosely and let sit at a warm room temperature for 24 hours. I used a paper towel held by a rubber band.

Day 2: You might not see any activity the first 24 hours. That's ok! Discard half the start (about half a cup). Add 1 cup all purpose flour and 1/2 cup cool water to the remaining starter. Mix well then put in the container.

Cover loosely and let sit for 24 hours.

Day 3: By now you should start to see some activity. There should be bubbling and a fruity aroma. You now need to start feeding your starter two times per day.

For each feeding weigh out 113 grams of starter (or about 1/2 cup). You can discard any remaining starter.

Mix 113 grams of flour ( about 1 cup) and 1/2 cup (113 grams) of water to the remaining starter. Mix them together then put in the container. Cover loosely and let sit for 12 hours. Repeat after 12 hours.

Day 4: Weigh out 113 grams of starter (or 1/2 cup) and discard the remaining starter. Repeat steps 6 and 7.

Day 5: Weigh out 113 grams of starter (or 1/2 cup ) and discard the remaining starter or use in a sourdough discard recipe. Then repeat steps 6 and 7.

By this point your starter should be good and bubbly. Repeat steps 6 and 7 for days 6 and 7.

Once the starter is ready, give it one last feeding. Discard all but 113 grams (1/2 cup). Feed 1 cup flour and 1/2 cup water. Mix well and cover. Allow to sit at room temperature for 6-8 hours. It should be active and bubbly.

Remove any starter you need for a recipe (no more than 1 cup).

Transfer the remaining 113 grams of starter (1/2 cup) to its permanant home. Feed it 1 cup of flour (113 grams) plus 1/2 cup of water (113 grams). Let it rest at room termperature for 4 hours before covering. Cover loosely and store in the refrigerator.

Feed the starter once a week. Discard all but 113 grams (1/2 cup) and feed it 1 cup flour (113 grams) and 1/2 water (113 grams). Let it sit for 4 hours then refrigerate again.