• 1 or 2 quart (litre) jar
• Digital scale
• 1 cup (125g) flour
  • Whole grain for initial load
  • All purpose for all feedings
• 1/2 cup (125g) non-chlorinated water

Now there are no hard rules on what flours to use or how much. I chose 125g flour (about 1 cup) and 125g water (about 1/2 cup) as many recipes call for 1 cup of starter and 125/125 gives about 1 cup of starter. I used a heritage whole grain flour to start as it would be the most wild complete with yeast and bacteria. All purpose is then used as it is cheap and results in a less sour starter.

If you don't have a scale, it is time to get one. Working on a sourdough starter with a scale is so much easier. Also professional bakers work from weight not volume.

1. Weigh jar.
   I use a Anchor Hocking Heritage Hill 2 quart (~2 litre) jar.
   The jar WITHOUT THE LID weighs 1,050 grams.
2. Add 125 g (1 cup) whole grain flour.
3. Add 125 g (1/2 cup) non-chlorinated water.
4. Mix until there are no dry pockets for flour.
5. The jar should weigh 1,050 + 125 + 125 = 1,300 grams.

1. Add 125 g (1 cup) ALL PURPOSE flour.
2. Add 125 g (1/2 cup) non-chlorinated water.
3. Mix until there are no dry pockets for flour.
4. The jar should weigh 1,300 + 125 + 125 = 1,550 grams.

1. Stir
2. Remove starter until jar weighs 1,300 grams.

1. Add 125 g (1 cup) ALL PURPOSE flour.
2. Add 125 g (1/2 cup) non-chlorinated water.
3. Mix until there are no dry pockets for flour.
4. The jar should weigh 1,300 + 125 + 125 = 1,550 grams.

1. Add 125 g (1 cup) ALL PURPOSE flour.
2. Add 125 g (1/2 cup) non-chlorinated water.
3. Mix until there are no dry pockets for flour.
4. The jar should weigh 1,550 + 125 + 125 = 1,800 grams.
5. Wait 8 hours

1. Stir
2. Remove 1 cup starter until jar weighs 1,550 grams.
3. Now you have your cup of starter to make dough.