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On the first day, add ¼ cup of flour and ¼ cup of filtered water to a pint-sized mason jar and mix well. Cover with a coffee filter and put a rubber band around it. Leave it in a warm place for at least 24 hours.
On the second day, add another ¼ cup flour and ¼ cup water. Mix well, cover, and leave it for at least 24 hours.
On the third day, discard ¼ cup of the mixture and feed it with the same amount of flour and water as before.
On the fourth day, repeat the process of discarding and feeding.
On the fifth day, transfer the starter to a quart jar and add ½ cup water and ½ cup flour. Mix well, cover, and let it sit on the counter. If the starter doubles within 12 hours, it is ready.