1) Mix an equal (by weight) amount of all purpose flour and water.
2)Because wild yeast exists in the air around us, mix the flour and water until flour pockets are thoroughly mixed throughout.
3) Leave the mixture overnight, preferably in room temperature (70-75 degrees Fahrenheit) as wild yeast is scarce in places such as the refrigerator. Cover it loosely with plastic wrap so the yeast has an entrance.
4) The next day, the mixture should look a bit frothy and smell slightly acidic and yeast-like.
5) Same as the first day, mix an equal (by weight) amount of all purpose and feed it into the previous day’s mixture. Stir well.
6) Repeat this process over five days.
7) By the fifth day, you have a fully functional sourdough starter! To maintain it or if you’d like the taste to be more sore, discard half of it, and feed it again. Otherwise, it is good to go and ready to be baked.
8) If storing for a long time, wrap it tightly in plastic wrap and store in the refrigerator. If storing in the fridge, do the half-discard method and feed again once a week.