You’ve got your equipment together, you’ve got a few hours set aside to start this project, and you’ve got the kitchen fully cleaned and cleared of people and animals, ready to hunker down and get to work. What will you need? How will you do it? Let’s find out.

Here’s what you’ll need:

• 100g wheat flour
• 100g all-purpose flour
• 100g water (distilled if your water is stinky)

Why 100 grams of all this? Well…it’s pretty close to half a cup. And I know you’ve been ignoring me about buying a scale all these years.

And now what? Well…put the dry ingredients in a container, stir them up. Add your water. Stir it up. Now put the container somewhere that’s not in direct sunlight and…that’s it! Maybe this sourdough thing is easy…

Something important to know is that sourdough, like people, operate on close to a 24-hour cycle. At the moment, you’re mostly collecting wild yeast from the air and encouraging it to grow, so time isn’t extremely important right now. But in a day or two, you’ll want to plan to feed them ur sourdough approximately 24 hours after its last feeding. Most recipes assume you feed it in the morning.

It can be fun to put a rubber band over the jar that shows you the top of your starter. That way you’ll know if your starter is rising and falling over the day. But most likely nothing will happen today, so no rush on the rubber band.