Mix 1/2 cup flour and 1/3 cup water in a bowl. Cover the ball with plastic wrap and leave it in a draft free area at room temperature for one day.

The next day, add 1/2 cup flour and 1/3 cup water to the mixture and let stand for another day. Repeat the same procedure one more day. On the fourth day, the starter will be ready to use.

Store the starter in the refrigerator. For storage, use a container with a plastic lid and punch 2-3 small holes on the lid to let the gas escape as fermentation takes place.

If you are regularly baking bread, you will add flour and water to replenish your starter after each baking.