Place ingredients in a large, wide mouth glass jar. I use Kerr or Ball canning jars.

Blend the ingredients well with a long-handled plastic spoon.

Cover loosely with a clean piece of cheesecloth or gauze, secure with a rubber band. (this allows air to enter the jar so your starter can pick up wild yeasts from the environment)

Place your jar with mixed contents in a warm spot. (I left my sitting out on my kitchen cupboard)

Once a day, remove half the starter and throw it away. (once you get your starter going and you refresh your starter on a regular basis, you can use the throw off in recipes too)

To the remaining starter, add 1 cup flour and 1 cup room temperature water, stir well until most of the lumps are gone.

After 3 or 4 days of replenishing the starter, it should be bubbly and have a pleasant sour smell.

It is ready to be used immediately, or can be placed in the refrigerator with a loose cover and refrigerated for later use. Replenish your starter as needed.