Sourdough starter in 4 easy steps

Sourdough starter in 4 easy steps
If you don’t have a scale, use an item that weighs maybe 1 ounce that’s about 5 quarters or so and rig up a balance beam. Just for fun while you’re doing that go look up the melt value of those quarters throughout history. What some call an accident others who are much smarter call a fleecing.

Step 1) by weight
1 parts water
2 parts flour

Mix by hand and let sit out covered for 48 hours

Step 2) Then add on the third day
1 part water
2 part flour
Leave it out at room temp covered for one day.

Step 3) On day four do the same thing as in step two and leave it out covered for two days

Step 4) Remove one part from the bowl by weight using your scale or balance beam add to that
1 part water
2 part flour
Mix and leave out for a few hours until it starts to bubble. It should smell really good. If it doesn’t repeat steps 3 and 4 a few times. Once it’s good store in fridge until needed.

Step 5) You can use this at a rate of about 1 Tbsp to make starter for bread and keep using it until you get down to 1 tsp and then refresh at with one part water two parts flour. Once it bubbles and smells good stick it in the fridge. Your starter is ready.