Roll up your sleeves and take a stab at the science of baking! With a little TLC and some patience, you’ll have a healthy sourdough starter in just two weeks. Once you have a healthy starter, you’ll be on your way to baking sourdough breads, pancakes, tortillas, muffins, cookies, and so much more!

Preparation

In a Mason jar or medium bowl, mix ½ cup whole wheat flour and ½ cup cold water, stiring until the consistency is that of thick batter. Loosely cover the container with a lid or plastic wrap. Store at room temperature for 2 days.

After 2 days, leave 1¼ tablespoon of the batter in the bowl and compost the rest. Feed the starter by mixing ½ cup whole wheat flour and ½ cup cold water with the batter that's in bowl. Stir until the consistency is that of thick batter. 

Repeat above steps every 2 days for 2 weeks. After 2 weeks, you'll have a healthy starter that's ready to use.

Once fully developed, store starter in a Mason jar with lid fully tightened. Storing a healthy starter in the refrigerator will allow you to feed it less frequently.