Wild yeast sourdough

Ingredients:

Starter

• 125 g unbleached flour
• 125 g of filtered water at room temperature

Daily feeding

• 100 g all-purpose unbleached flour
• 100 g of filtered water at room temperature
• Special equipment: scales with a tare function; liter glass jars with wide necks and lids

Preparation:

1. Using a clean hand, combine 125g of flour and 125g of water in a medium glass bowl. Cover the bowl with a kitchen towel and let it sit at room temperature until the mixture is bubbly and has almost doubled in size, usually 2-3 days. During this time, yeast and bacteria from the air and flour will begin to flourish in the bowl (see Note).
2. Daily feeding:
   
   Remove the crust from the surface and transfer 20% of the culture (50 g) to a clean, wide-mouthed jar. Add 100 g of flour and 100 g of water, screw the lid on loosely, and leave at room temperature for 24 hours. At this point, the mixture will have an unpleasant, sour odor. Discard the remaining mixture.
3. Repeat the daily feeding every 24 hours for 5 days. By this time, the culture should develop a yeasty, sweet and sour smell, indicating that the starter is ready to use.
4. Note
   
   If your culture shows no signs of life after 3 days, begin feeding. If nothing happens after a few more days, start over, moving the jar to a different location.