How to cultivate naturally occurring wild yeast and lactic acid bacteria to use for baking bread.

Ingredients:

Equipment:

Execution:

day 1 - 7:

Mix bread and whole wheat flour 1:1, (50g each) in a glass or plastic container.
Add 2 parts of water, (100g).
Every 12-24 hours, remove 100g of starter from the container, add 50g flour and 50g of water and mix until no dry remains.
Repeat these steps for the following days.

day 7 and onwards.

At this point, your sourdough starter should be fully developed and teeming with yeast and lactic acid bacteria, resulting in a bubbly, active concoction. You can confirm your starter is ready to use when it rises to about double its volume and then falls predictably, usually occurring around the same time each day, provided you feed it at the same time daily. It's worth noting that every starter can vary in how it rises, due to environmental factors and differences in the amount and potency of yeast in the flour you use. Consequently, your starter may mature in as little as four days, while another person's may take up to 10 days to reach the same readiness.
Every 12-24 hours, remove 100g of starter from the container, add 50g flour and 50g of water and mix until no dry remains.
If you bake bread frequently, you can keep your sourdough starter at room temperature and continue to follow the above instructions. However, if you don't plan on baking often, you can store your starter in the fridge and feed it every 2-4 weeks. When you're ready to use it, take the starter out of the fridge a couple of days before baking and provide it with two additional feedings to ensure it becomes fully active again.