AEMINAL posted:

to make a starter you basically mix any ground grain 1:1 with water and let it sit in a room temp spot for 24 hours. wild yeasts will infect your mix and gently caress it uop!! in a good way

pour out half and repeat with 1:1 water/flour (a cup or a deciliter water/flour) the next day

repeat this process for 5-10 days until it's very light and bubbly

there wont be a proper sour smell unless you let it sit for longer than 24 hours so if you want that taste in your bread let it sit longer before using in a dough

edit: also you can test if your starter is ready by spooning out some into a cup of water, if the mix floats it's ready (it's all the CO2 trapped inside)