1. In a 32-ounce glass jar, add 1 cup flour and ½ cup water. Stir together until a sticky paste forms and there is no longer any dry flour left. Scrape down the sides and cover the jar loosely with a tea towel or plastic wrap and set in a warm (aiming for about 70°F) place for 24 hours. 
2. After 24 hours, it's time to begin feeding the starter. If you don't see any bubbling yet, it’s ok. Transfer ½ cup of the starter to a medium bowl, discard the remaining starter left in the jar. Add a scant cup of flour and ½ cup water to the starter in the bowl and mix thoroughly. Transfer the mixture back to the jar. Cover the jar loosely, and set it in a warm spot for another 24 hours.
3. After 24 hours, it's time to feed the starter again. By now (day 3) you should see some bubbling, and the starter will likely smell fruity and yeasty. Stir the starter, discard all but ½ cup. Feed the starter again with a scant cup of flour and ½ cup of water, stir vigorously to combine, cover and store for 12 hours.
4. At this point, it's time to begin to feed the starter more frequently, about every 12 hours (or as close to that as you're reasonably able to do). Every 12 hours, scoop out a slightly-heaped ½ cup of starter and discard the rest. Then feed the starter with 1 scant cup of flour and ½ cup of cool water, stir and store. Repeat this process every 12 hours until your starter is ready. Your starter is ready when it is very, very bubbly, and doubles in size within 6-8 hours after a feeding. This can take anywhere from 7 days to two weeks.
5. Storing And Maintaining The Starter: Transfer a generous ½ cup of starter to its permanent home—we use a 32-ounce mason jar. Feed it with 1 scant cup of flour and ½ cup water, and let it rest at room temperature for several hours. If you're storing your starter in a jar with a screw-top, screw the top on very loosely to store.
6. After a few hours, move the starter to the refrigerator, and feed it regularly, at least once a week. To use, bring the starter to room temperature and feed. Once it doubles in size, it's ready to use.
7. If you decide to store it at room temperature, you'll need to feed your starter every day.

Notes