Day 1:

1. Mix the starter: 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 the jar: Cover loosely with lid or cloth to allow airflow.
3. First ferment: Place in a warm spot (75-80°F, not in direct sunlight) for 24 hours.

Day 2:

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

Days 3-4:

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

Days 6, 8, 10, 12, 14:

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

Testing Readiness:

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