- In a non-metallic bowl, blend 1/2 cup (about 60 g) of whole wheat bread flour with 1/4 cup (60 ml) of water.
- Mix thoroughly to eliminate any lumps.
- Cover the container with a damp cloth and let it rest at room temperature.
Day 2:
- Introduce 1/4 cup (60 ml) of whole wheat bread flour and 1/4 cup (60 ml) of water to the mixture.
- Mix well, cover, and let it sit at room temperature.
Day 3:
- Repeat the process, nourishing the sourdough starter with 1/4 cup (60 ml) of flour and 1/4 cup (60 ml) of water.
- Allow it to rest at room temperature.
Subsequent Days:
- Continue the daily feeding routine for at least a week or until the sourdough starter becomes active, bubbly, and emits a delightful aroma.
- At this point, you can store it in the refrigerator and feed it every 7-10 days.
Remember, the creation time and results may vary based on environmental conditions. Embrace the joy of experimentation and relish the creative journey of concocting your own delectable sourdough! 
