Day 1:

1. Thoroughly mix 1 cup + 1 Tbsp wheat flour with ¾ cup filtered or bottled water in the mason jar until no dry flour remains.
2. Cover loosely with lid or cloth to allow airflow.
3. Place in a warm spot (75-80°F, not in direct sunlight) for 24 hours.

Day 2:

1. Observe the starter for any bubbles or activity.
2. Stir the mixture and cover again.
3. Leave undisturbed for another 24 hours.

Days 3-4:

1. Remove and discard ½ cup of starter from the jar.
2. Add 4 Tbsp wheat flour and ⅓ cup water to the remaining starter.
3. Mix thoroughly until combined.
4. Mark the height with a rubber band to track rising.
5. Cover and place in warm spot for 24 hours.

Days 6, 8, 10, 12, 14:

1. Remove and discard 2 Tbsp of starter before feeding.
2. Add 4 Tbsp wheat flour and ⅓ cup water to remaining starter.
3. Mix thoroughly until smooth.
4. Mark the height and cover.
5. Place in warm spot.
6. Watch for doubling in size within 4-8 hours by day 14.

Testing Readiness:

1. When starter doubles in size and shows active bubbles, perform float test.
2. Drop small spoonful of starter into glass of water.
3. If it floats, the starter is ready to use for bread.