How do you make a sourdough starter from scratch?
Mix about 50g whole grain flour with 50g unchlorinated water, cover loosely, and leave it around 24 hours. Each day take roughly 10g of the mix and feed it with 50g fresh flour and 50g water, discarding the rest for the first few days. Whole wheat or whole rye works best because it carries more wild yeast and bacteria; after about a week you will see bubbles and smell acidity, and it is ready.
Answered by Hendrik, The Bread Code
From the book
Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.
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