Day 1:

Day 1

1. The recipe for sourdough starter calls for only three ingredients; wholewheat flour, all-purpose flour, and non-chlorinated water. 
2. Try to start the recipe at the night on the first day of making the starter.
3. Take a clean and sterilized bowl to make the starter.
4. Take 1 Cup of Whole Wheat Flour in a sterilized Jar.
5. Add 1 cup of non-chlorinated water to it.
6. Take a clean fork (or spoon) and mix both.
7. Now add another 1/2 cup of water and mix.
8. Cover it and place it in a warm place without disturbing it for 24 hours!

Day 2:

Day 2

1. After the first 24 hours, you may or may not see bubbling! Fortunately, Chris was good to me and I saw the perfect bubbling after 24 hours. The is because of the temperature of the area you are living in. In case there is no bubbling, you may wait for another 24 hours and check in between. If nothing happens you have to start again!
2. Discard half of the mixture. 
3. The remaining will be enough for the next step.
4. Now we will use All-purpose Flour.
5. Take the mixture in a bowl and add 1/2 cup water and also 1 cup all-purpose flour and mix.
6. transfer this to a clean jar and place it in a warm place without disturbing it for another 12 hours!

Day 3:

Day 3 Morning

Day 3 Evening

1. You will see the mixture rising and also a typical aroma after 12 hours.
2. From day three feed the starter two times a day
3. Take half a cup of the mixture in a bowl and add 1/2 cup water and 1 cup all-purpose flour and mix.
4. Transfer this to a jar for 12 hours.
5. By this time start doing the water test.
6. Take one spoon mixture and drop it in a bowl full of water.
7. If the starter is ready it will float on the top; else you need to continue the same process after the interval of 12 hours until you receive the perfect mixture.

Day 4 till Day 7:

1. It took me to feed the mother yeast till day seven morning 2-times a day to get the perfect sourdough starter.
2. I got mine on the 7th day morning.

Day 7

Next week onwards!

1. You have to keep the starter in a sterilized bottle in the refrigerator.
2. You must feed it once a week with 1 cup all-purpose flour and 1/2 cup water.

Use of Sourdough Starter:

1. This starter is being used in making baked goodies such as varieties of bread.
2. Needless to say, you will get discard (or remaining starter) every week which will be used in making bread.

Sourdough discard

After every feed (after day 3) you will get the discard which can be used in making bread or other products.

Sourdough Starter Video Recipe