I'm Capturing Wild Yeast! (NO FUSS Sourdough Starter Recipe)

Sourdough doesn't have to be complicated! Here's how I make my own sourdough starters using basic flour, water, and AIR!
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How I Revived My Sourdough Starter After MONTHS of Neglect:    • Is it DEAD? (Reviving my SOURDOUGH St...  

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EASY Sourdough Starter Method:

1⁄2 cup flour (whole wheat or unbleached all-purpose)
1/4-1/3 cup uncholorinated water
Quart jar
Small towel & rubber band

To begin:
Start the process by adding 1⁄2 cup whole wheat flour and 1⁄4 cup water to the jar. Stir thoroughly and cover with a towel and rubber band. Let sit for 24 hours at room temperature. (Try to keep it in an area of your house that is somewhat warm. Very cool rooms tend to slow the action of a starter.)

The first feeding: After 24 hours, check the mixture for bubbles. If you see some, add 1⁄2 cup all-purpose flour and 1⁄4-1/3 cup water. If you don’t see bubbles, give it a stir and let sit 24 more hours.

The second feeding: After 24 hours, check for bubbles again. If you still don’t see any, dump out the mixture and start over. If you do see bubbles, discard half of the starter, add 1⁄2 cup all-purpose flour and 1⁄4-1/3 cup water and stir thoroughly. Let sit 24 hours.

The third feeding: Discard half of the starter, and feed with 1⁄2 cup all-purpose flour and 1⁄4 cup water, stirring thoroughly. Let sit 24 hours.
Continue this routine until the starter is consistently bubbling and doubling in size within 8 hours of each feeding. At this point, you can store the starter in the refrigerator and feed it about once per week. When you plan to use the starter, pull it out of the refrigerator 24 hours in advance to feed it and allow it to warm up and grow.

**Have chlorinated tap water? Simply set the water out in an uncovered container for
24 hours before using it to feed your starter. This allows the chlorine to evaporate so it won’t kill the wild yeast.

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