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On day one, mix one cup of flour and one cup filtered water. Stir vigorously, making sure to scrape down the sides and incorporate everything. Place a clean tea towel over the bowl and set aside. Allow it to sit for 24 hours.
On day two, discard half of the mixture and repeat the process. Add one cup flour, one cup water, stir vigorously, and cover.
Repeat the day two instructions for days three, four, and five.
On days six and seven, do the same but feed it every 12 hours, instead of every 24.
By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough goodies, like pancakes and English muffins. You will know it’s working if it bubbles, and doubles in size.