Mix the base: In a clean glass jar or bowl, combine 1 cup all-purpose flour, 1/2 cup water, and 1 tablespoon sugar or honey. Stir until smooth, with no dry lumps.

Cover and rest: Loosely cover the jar with a breathable lid or cloth. Let it sit at room temperature (70–75°F) for 24 hours, away from drafts.

First feeding: After 24 hours, discard half of the mixture. Feed it with 1/2 cup flour and 1/4 cup water, stirring well to create a smooth batter.

Daily feedings: Every 24 hours, repeat the process—discard half and feed with 1/2 cup flour and 1/4 cup water. Watch for bubbles and a light sour smell by Day 3 or 4.

Check for readiness: By Day 5 to 7, the starter should be bubbly, double in size within 4–6 hours after feeding, and smell pleasantly tangy.

Store or use: Use your active starter in sourdough recipes or refrigerate it, feeding once a week by discarding half and refreshing with 1/2 cup flour and 1/4 cup water.