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Day 1: In a clean, wide-mouth glass jar, stir together 50 g bread flour and 50 g filtered water until smooth. Loosely cover the jar and let it sit at room temperature (68–75°F) for 24 hours.
Day 2 and 3: Observe the starter without feeding it. Keep the jar in the same spot and watch for bubbles and a mild, tangy smell.
Day 4: Discard all but 50 g of the starter. Add 50 g bread flour and 50 g filtered water, stir well, loosely cover, and let it rest for 24 hours.
Days 5–7 (daily feedings): Every 24 hours, discard all but 50 g of the starter. Feed with 50 g bread flour and 50 g filtered water. Stir, loosely cover, and let it sit until it doubles in volume and becomes bubbly.
Float test: When it’s ready, drop a teaspoon of starter into a glass of water. If it floats, it’s active and ready to use.
Maintenance: If you don’t bake daily, store the starter in the refrigerator and feed it once a week. If you bake often, keep it at room temperature and feed it every 12–24 hours.