Cookbook:Sourdough Starter (recipe)

Ingredients

 * 2 cups all-purpose flour
 * 2 cups water, boiled and cooled

Procedures

 * 1) Mix ½ cups of the water with ½ cup of the flour in a bowl.
 * 2) Cover the bowl with a dish towel in a warm place (~70–80°F) and place in an open, clean spot on the counter to catch wild yeast floating in the air.
 * 3) 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.
 * 4) 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.
 * 5) On the fourth day, when it is very bubbly, you can start making bread with it and feed it again with flour and water. If you don't have a lot of bubbles you may need to keep going for a few more days or start all over with a clean bowl.

Notes, tips, and variations

 * Repeat the boiling and cooling of the water every day to make sure it's sterilized.