How to make a starter from scratch

You will need: 

- A glass jar or plastic container with a lid - about 500ml/600ml in size

- A scale

- Good quality flour, make sure it's unbleached. You can make a starter with any flour really (even gluten free flour*), I use Bakers flour (found at most supermarkets) but an All Purpose flour will do.

Lastly,

- Patience. This is the hardest part as you might not see anything happen in the first week or two.

Begin by weighing your jar and writing it down somewhere.

Tare the scales then add 20g flour in the jar then add 20g water. Mix well and let sit for 24 hrs with the lid on but not tight so it can breath.

Next day, add another 20g of flour and 20g water mix well 

Third day do the same again. 

Forth day, remove all but 20g of the mixture (this is where the weight of the jar will come in handy) then feed it equal weights again (20g flour and 20g water).

Fifth day remove all but 20g again and feed it equal weights. You should see some bubbles and rise by now but if not don't worry, keep going!

Repeat the same process for another 2 more days then start feeding every 12hrs (twice a day repeat the same process of discarding then feeding) for up to 7 more days or until it starts to double in size and is nice and bubbly. If you are happy with how active it is you could probably start experimenting with baking now, just increase the ratio to 50g or more depending on how much you need to bake with.

Extra info - To help the starter along try and keep it in a warm place like at the top of a cupboard. Also, if you can get your hands on some rye flour, mix a little in with the main flour still keeping the total flour to 20g initially. Rye can make your starter active much quicker.

Watching something you've created come alive and start growing is very exciting, it's like a little science experiment.. and it becomes even more rewarding when you start to make bread with it!

*To make a gluten free starter make sure you use a plain flour mix. The only difference I would make is to add slightly more water. For example, when beginning your starter add 20g flour and 30g water. Then when discarding, take out all but 20g of the starter mixture and add to it 20g flour and 30g water.