Sourdough Starter (recipe)

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

2 cups all-purpose flour
2 cups water

Method

Mix ½ cup of the water with ½ cup of the flour in a bowl until smooth.
Cover the bowl with a dish towel in a warm place (~70–80 °F; 20–27 °C) and place in an open, clean spot on the counter to catch wild yeast floating in the air.
On the second day, add ½ cup flour to the mix and enough water to make it like a thick pancake batter. It should have had a few bubbles on the surface before you fed the mix.
On the third day, the starter should have a lot of bubbles all over coming up from deep inside. Feed it again with ½ cup flour and water.
On the fourth day, it should be very bubbly. You can start making bread with it, and then feed the remaining starter again with flour and water.