Sourdough starter from scratch

Day 1

You’ll need:
-2,5 dl of flour
-2 dl of lukewarm water

Mix the flour and the water. The consistency should be that of a thick pancake batter. Cover lightly with a lid or a paper towel. Place in a warm place like inside a microwave. Leave for 24h.

Day 2
Check for signs of fermentation: bubbles, mild sour smell, rising of the batter on the sides of the jar. Return the starter to a warm environment, lightly covered with a lid or a paper towel.

Day 3
Today you’re going to be feeding your starter for the first time.

How to feed your starter:

Throw half in the trash and fill with the same amount of flour and water as in day 1 ( 2,5 dl of flour and 2 dl of lukewarm water). Cover lightly with lid or a paper towel and place somewhere warm.
Note:

Day 4-7
Repeat the same process as in day 3. Throw out half of your starter and feed it. Feed with the same amount of flour and water as before (2,5 dl of flour and 2 dl of lukewarm water). Store lightly covered in a warm place for 24h.

Day 8
Now you should have an active started that bubbles up and has a sour smell.
Note: If your starter is not active yet, don’t worry! Some starters take longer to activate - it can even take up to 2 weeks. Just continue with the same steps as days 4-7 and soon enough you will have an active starter.