Mix equal weights of whole wheat or rye flour and water in a clean jar. Cover loosely and keep it warm.
2
Days 2–3: a burst of bubbles
Early bacteria make lots of gas — it may even double. This is not the yeast yet.
3
Days 3–5: the quiet slump
It goes flat and may smell odd. This is normal: keep feeding once or twice a day.
4
Days 5–14: it wakes up
The yeast takes over: steady bubbles, a sweet-sour smell, a reliable rise after each feed.
5
Ready
When it doubles within 4–8 hours, 2 days running, bake with it.
Why
A new starter goes through a few waves of different microbes before the sourdough yeast and bacteria settle in. The slump in the middle is the changeover — the step most people give up at.
Questions
Why did my starter stop bubbling on day 3?
That is the normal slump. Keep feeding on schedule — it comes back.
Which flour is best to start with?
Whole wheat or rye for the first days: they carry more wild yeast. Switch to all-purpose or bread flour once it is lively.
Can I speed it up?
Warmth is the only real shortcut: 75°F (24°C)–80°F (27°C) is ideal. It still takes about a week.
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