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On the first day, prepare warm water by combining hot boiled kettle water with cold filtered water until it's a comfortable temperature to touch.
In a bowl, mix together 1 spoon of buckwheat flour, 1 spoon of runny honey, and a splash of warm water until the mixture is thick and sticky.
Cover the container and leave it on the kitchen counter until the next day.
On the second day, you won't see any changes yet; the mixture will still be sticky.
Repeat the feeding by adding 1 tablespoon of buckwheat flour and a splash of warm water, mixing it well.
On the third day, transfer the sourdough starter from a plastic container to a glass jar for better observation.
Feed the starter again with some buckwheat flour and warm water.
On the fourth day, you should start to see some results as the starter rises in the center.
On the fifth day, mix in 1 spoon of buckwheat flour and a splash of warm water.
On the sixth day, again mix in 1 spoon of buckwheat flour and a splash of warm water.
On the seventh day, repeat the process by mixing in 1 spoon of buckwheat flour and a splash of warm water.