Day 1- In a medium size bowl add the 120 grams of flour and 120 grams of water and mix together using a spatula just until the flour adsorbs the water. Transfer to a glass jar and cover with lid or cloth for 24 hours in a warm spot.

Day 2- Disregard half of your flour mixture and add 120 grams of water into a bowl and 120 grams of mixture and dissolve into the water. Add in 120 grams of flour and mix until water mixture absorbs the flour. Transfer the dough to a clean glass jar and cover with lid or cloth for another 24 hours.

Day 3- You should start seeing some activity with your premature sourdough starter. By day 3 there should be bubbles at the surface of your starter indicating that the wild yeast are present. Repeat the same process as day 2 by remove half of the starter dough and replenish with equal parts of water and flour and starter. Scale 180 grams of starter, dissolve in 180 grams of room temperature water and add 180 grams of flour and mix until liquid absorbs the flour, transfer to glass jar repeat this process in 12 hours.

Day 4- This is an exciting milestone for your sourdough starter. You’ll start seeing it rise with lots of bubbles at the surface and throughout the dough. The starter will also smell very yeasty with mild alcohol notes. Follow the same steps as above by disregarding half of the dough starter and replacing it with equal parts of starter, flour and water. Scale 270 grams starter dough and add it to 270 grams of water in a bowl mixing them together. Add the 270 grams of flour and mix until mixture is combined. Transfer to glass jar and cover and repeat in 12 hours. Make sure your glass jar is big enough to accommodate your sourdough starter as it will almost double in size on day 5.

Day 5- Your sourdough starter should double in size with lots of activity. You’ll noticed that it will be very bubbly and will have a mild pleasant lactic acid aroma similar to sour cream. Repeat the same steps by disregarding a portion of the starter and replacing it with equal parts of water and flour. Scale 200 grams sourdough starter and place into bowl. Add 200 grams of water and combine together and repeat in 12 hours. Add the flour and mix until liquid adsorbs the flour. Cover and set aside in warm area of your kitchen or bakery. Repeat in 12 hours.

Day 6 – Your sourdough is just about ready, alive with lots of wild yeast and lactic acid bacteria activity. It should thick and creamy with a nice balanced lactic aroma. Repeat the process that you did in day 5 by removing a portion of the sourdough starter. Scale 200 grams of sourdough starter into a bowl and dissolve with 200 grams of warm water. Add the flour and mix together. Transfers to a clean glass jar and let it stand in a warm place every 12 hours. Day 7 is almost near and you’ll be baking you very first sourdough bread loaf.

Day 7- Your baby is ready to be used. Just remember to always hold back a portion of your sourdough starter so it can be refreshed.