Creating and maintaining a sourdough starter is a fascinating process that requires time, patience, and attention to detail. Here is a step-by-step guide on how to create and maintain a sourdough starter:

1. Gather your ingredients:
   • Whole wheat or rye flour (unbleached and organic if possible)
   • Filtered or bottled water (chlorine-free)
2. Day 1: Creating the starter:
   • In a clean glass jar or container, mix together 50 grams of whole wheat or rye flour with 50 grams of water. Stir well until there are no dry lumps.
   • Cover the jar loosely with a clean cloth or plastic wrap, allowing some airflow.
   • Place the jar in a warm spot, ideally around 70-75°F (21-24°C). Avoid direct sunlight or extreme temperatures.
3. Day 2-7: Feeding the starter:
   • Each day, discard half of the starter (approximately 50 grams) and add 50 grams of fresh flour and 50 grams of water. Stir well to combine.
   • Repeat this process daily, maintaining the same feeding ratio (1:1:1) until you notice consistent rising and falling activity in your starter. This may take anywhere from 5-7 days.
4. Day 7 and beyond: Maintaining the starter:
   • Once your starter is consistently active, you can switch to a regular feeding schedule. Feed the starter every 12-24 hours, depending on its activity level.
   • Discard all but 50 grams of the starter and add 50 grams of fresh flour and 50 grams of water. Stir well to combine.
   • Continue this feeding schedule, and your starter will be ready to use in recipes or for baking bread.

Tips for maintaining a healthy sourdough starter: - Keep your starter at a consistent temperature, ideally between 70-75°F (21-24°C). This will help maintain its activity level. - Use filtered or bottled water to avoid chlorine or other chemicals that can harm the natural yeast in the starter. - Maintain a consistent feeding schedule to keep the yeast and bacteria in balance. - If you plan to take a break from baking, you can store your starter in the refrigerator. Feed it once a week to keep it alive, or once a month if you plan to store it for longer periods. - If your starter develops a layer of liquid on top (called “hooch”), it is a sign that it needs to be fed. Simply pour off the liquid and proceed with the regular feeding process.

Remember, creating and maintaining a sourdough starter is a continuous learning process. Each starter is unique, and it may take some time to understand its behavior and adjust your feeding routine accordingly. Enjoy the journey and have fun experimenting with your homemade sourdough creations!