Ingredients

• a quart-sized Mason jar
• 1/2 cup teff, sorghum, or buckwheat flour (62 g)
• scant 1/2 cup water (118 mL)

Directions

1. Days 1 Through 3

2. Combine flour and water in the quart-sized Mason jar. Mix vigorously to incorporate air. Cover with a clean cloth, paper towel, or coffee filter and secure with a rubber band or canning ring.

3. Leave at room temperature (65 to 85 degrees Fahrenheit) for 12 hours.

4. Repeat feedings with 1/2 cup flour and scant 1/2 cup water every 12 hours. During this time, tiny bubbles may form. The starter may start to smell funky or pleasantly sour. Either is fine — forge ahead!

5. By the 3rd day, you may see more yeast activity, like bubbles and noticeably more starter with a few hours after a feeding.

6. Days 4 Through 7

7. Continue to feed every 12 hours. Discard 1/2 of the starter before every feeding.

8. You should see more yeast activity. The starter may double in volume by 4 to 8 hours after a feeding. In addition to its sour aroma, it should smell slightly yeasty. That’s the microorganisms finding a balance between yeast and bacteria. We want to continue yeast growth by feeding it on a daily basis.

9. If the starter grows colored molds on top or smells like rotten vegetables, throw it out and start over. This is rare, but you’ll know it when you see it!

10. Around day 6 or 7, look for an active, bubbly, doubling sourdough starter with a pleasant sour aroma. At this point, bake with it and feed it again. Then either keep up the maintenance feedings, or stick it in the fridge for up to 1 week, or freeze it for later use.

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