A sourdough starter in a mason jar is a simple yet essential component for baking sourdough bread. Here's how you can make and maintain one:

Ingredients:

• 1 cup whole wheat flour
• 1 cup water (filtered or bottled, to avoid chlorine)

Instructions:

1. Day 1:

   • Mix 1 cup whole wheat flour and 1 cup water in a clean mason jar.
   • Stir well until combined, ensuring no dry flour remains.
   • Cover loosely with a lid or cloth to allow air circulation and prevent contaminants.
   • Leave at room temperature for 24 hours.

2. Day 2:

   • Check for bubbles indicating fermentation.
   • Discard half of the mixture.
   • Add 1/2 cup all-purpose flour and 1/2 cup water to the remaining starter.
   • Stir well, cover, and let sit for another 24 hours.

3. Days 3-7:

   • Repeat the discarding and feeding process daily.
   • After a few days, the starter should be more bubbly and have a tangy aroma.

4. Day 8 and beyond:

   • Your starter is ready to use when it doubles in size within 4-6 hours of feeding.
   • You can now use it for baking or store it in the refrigerator, feeding it weekly.

Tips:

• Use a clean spoon for stirring to avoid contamination.
• If not baking regularly, store the starter in the fridge and feed it once a week.
• For a stronger starter, continue feeding it twice a day for a week.

This basic guide will help you maintain a healthy sourdough starter for all your baking needs.