Combine 60 grams of bread flour and 60 ml of warm water. Cover and leave at room temperature.
Check on the starter, bubbles indicate fermentation. Continue to rest for another 24 hours.
Discard half of your starter and add 60 grams of flour and 60 ml of warm water. Texture should resemble thick pancake batter. Cover and rest at room temperature for another 24 hours.
Day4, 5 and 6:
Repeat the same process outlined in day 3.
Your starter should have doubled in size and you should see plenty of bubbles. Texture should be spongy and fluffy. Transfer your starter to a clean jar and it’s ready to use.
Continue feeding your starter every day if it’s kept at room temperature and once a week if stored in the fridge,