First Feed - Evening

• 7 PM: In a clean bowl combine 3 tablespoons and 3 tablespoons of water.
• Mix well into a smooth, slightly thick mixture, consistency should be like sour cream.
• Place into the mason jar.
• Loosely cover the plastic wrap, allowing air to circulate but preventing any debris from entering.
• Place the jar in a warm location, ideally between 70°F to 85°F (21°C to 29°C). On your counter would work, on top of your fridge, or in your oven with the light on.
• Leave it overnight.

2nd Feed - Morning

• 8 am: Check the jar for any signs of activity. It's normal if there aren't any significant changes at this stage. I saw a little bit on bubble.
• In a clean bowl mix 3 tablespoons all-purpose flour and 3 tablespoons of water and the mixture from last night
• Stir the ingredients until well combined.
• Place everything back into the jar.
• Loosely cover the jar and return it to the warm location.

3rd Feed - Evening

• 9 PM: By this stage, you should start seeing lots of signs of fermentation, such as bubbles forming, little bit of a rise,  and a slightly sour smell.
• Add of 3 tablespoons of all-purpose flour.
• Pour in 3 tablespoons of water.
• Stir well to incorporate the new ingredients.
• Add the rest of the fermented mixture and mix well.
• Loosely cover the jar with plastic and return it to the warm location.
• Repeat the feeding process every 12 hours (morning, evening, morning, evening). Your starter should become active, bubbly, and have a pleasant sour aroma.

Note: If you notice a layer of liquid on top (called "hooch"), it's a sign that your starter needs to be fed more frequently. Pour off the hooch before feeding.

4th Feed - Morning (36 hours)

• 8 am: The sourdough starter should be very bubbly and have a full rise to the top of the jar. It has a very sour smell.
• Keep feeding it every 12 hours for about 3-5 days. (After day 3 and so forth, you might have some discard, but it's a lot less waste and discard than the traditional way of growing your starter).
• After 1 week, the sourdough starter is ready to be used to make your first Easy No Knead Beginner Sourdough Bread.

5th Feed - Evening

• 9 PM: Discard half.
• Add of 3 tablespoons of all-purpose flour and no water (unless it's really dry add 1 tbsp). It needs to be on the dryer/thicker side. Not runny, more like sour cream.
• Stir well to incorporate the new ingredients.
• Loosely cover the jar with plastic and return it to the warm location.
• Repeat the feeding process every 12 hours (morning, evening, morning, evening) for about a week 5-7 days. Your starter should become active, bubbly, and have a pleasant sour aroma.

Maintain

• * It's important to maintain your starter by using 100 grams for a loaf of bread and then feeding it.
• * If you are not planning to make sourdough bread in the next few days. Keep your starter in the fridge.
• * Check this Sourdough Starter Maintenance blog post to keep your new sourdough starter maintained.
• You can store it in the refrigerator and feed it once a week, or you can leave it at room temperature and feed it daily if you plan to bake frequently.

Disclaimer: Remember, sourdough starters can vary in activity, so be patient and observe the progress. Once your starter is active, you can use it to bake delicious sourdough bread and other sourdough-based recipes.