Ingredients:All-purpose flourWater (preferably filtered)2-quart glass or plastic container (not metal)Scale (optional, but preferred)Wooden mixing spoonPlastic wrap or container lid1¼ cups warm water (about 115 degrees F)1½ teaspoons active dry yeast2 cups sourdough starter4 to 4½ cups all-purpose flourInstructions: Day 1: Make the starter. Combine 4 ounces (3/4 cup plus 2 tablespoons) flour and 4 ounces (1/2 cup) water in the 2-quart container. Stir vigorously with a wooden spoon until smooth. Scrape down the sides of the bowl. Cover loosely with plastic wrap or container lid, left ajar. Let sit in a consistently warm place (70 to 75 degrees F) for 24 hours. Day 2: Feed the starter. The starter should have a few bubbles on the surface (if not, no worries! It’ll get there). Add 4 ounces (3/4 cup plus 2 tablespoons) flour and 4 ounces (1/2 cup) water to the batter in the container. Stir vigorously with a wooden spoon until smooth. Scrape down the sides of the bowl. Cover loosely with plastic wrap or container lid, left ajar. Let sit in a consistently warm place (70 to 75 degrees F) for 24 hours. Day 3: Feed the starter. The starter should have some bubbles on the top, have grown a bit in size and have a bit of a sour smell (again, if not yet, no worries!). It should also be slightly thicker in consistency. Add 4 ounces (3/4 cup plus 2 tablespoons) flour and 4 ounces (1/2 cup) water to the batter in the container. Stir vigorously with a wooden spoon until smooth. Scrape down the sides of the bowl. Cover loosely with plastic wrap or container lid, left ajar. Let sit in a consistently warm place (70 to 75 degrees F) for 24 hours. For Full Instruction:
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