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Day 1: Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container. Leave the container out at room temperature (at least 70 degrees) for 24 hours. Cover the container with cheesecloth and a rubber band.
Days 2 and 3: Discard half the starter (about 113 grams or ½ cup of the mixture). To the remaining starter, add 1 cup (113 grams) all-purpose flour and ½ cup (113 grams) water. Combine and let sit at room temperature for 24 hours.
Day 4: You should notice some bubbles and will want to start feeding your starter every 12 hours now. Continue feeding by weighing out 113 grams starter, discarding the remainder, and feeding with 113 grams all-purpose flour and 113 grams water. Mix, cover, and let rest for 12 hours before repeating again.
Day 5: Repeat the same 1:1:1 ratio of starter, flour and water feeding every 12 hours. By the end of Day 5, you may have an active sourdough starter. A sourdough starter is ready to use when you see lots of bubbles on the surface and the mixture has doubled in volume.