DAY 1 - In a 1 quart / 1 Liter sized container (or larger), combine the water and flour. Stir very well. Scrape down the sides of the container and then wipe the sides of the container clean with paper towels. Cover loosely (NOT airtight!) and rest at room temp for 1 week, or until liquid begins to gather on top of the surface.

DAY 8 - First Feeding: Stir well and discard at least half of the starter. Then add 4oz / 113g filtered or purified water and 4oz / 113g flour (same type). Stir well, cover loosely, and rest at room temp for 2 days.

DAY 10 - Second Feeding: Stir well and discard at least half of the starter. Then add 4oz / 113g filtered or purified water and 4oz / 113g flour (same type). Stir well, cover loosely, and rest at room temp for 2 days.

DAY 12 - Third Feeding: Stir well and discard at least half of the starter. Then add 4oz / 113g filtered or purified water and 4oz / 113g flour (same type). Stir well, cover loosely, and rest at room temp for 2 days.

DAY 14 - Fourth Feeding: Stir well and discard at least half of the starter. Then add 4oz / 113g filtered or purified water and 4oz / 113g flour (same type). Stir well, cover loosely, and rest at room temp for 2 days.

DAY 16 - TEST: If your starter has been rising to almost the top of its container after a feeding, it's time to test by removing 4oz / 113g starter and using it to bake a test loaf. If the dough doubles in volume in less than 24 hours, your starter is mature.

FINAL STEPS: Add your remaining starter to the final container your starter will live in. At least double the starter's weight (or more) with half flour and half filtered water. Let the starter sit on the countertop for a few hours, until you see bubbles beginning to form, and then refrigerate.