Day 1: Combine 115 g of flour with 115 g of room temp water in a glass or food-grade plastic container. A 32 oz jar is perfect for this as it allows space for the starter to grow. Mix thoroughly to fully hydrate the flour, cover (screw lid on a half-turn shy of tight to ensure gas can escape), and place in a warm spot in your home (anywhere around 70-75°). If you live in NYC the hot pipe in your bathroom is the perfect place. Leave it alone for 24 hours.
Day 2: The first 24 hours may have no or a little visible activity (wheat starters will be more active after the first 24 when compared to bread flour starters). Regardless, pour 4 oz of starter into a small mixing bowl (glass or food-grade plastic) and discard the rest. Add in 115 g of water (cool if your home is warm, lukewarm if your home is cool) and 115 g of flour. Mix thoroughly, cover, and leave it alone for 24 hours.
Day 3: This is when you’ll definitely begin to see some activity. The starter will be bubbling, fresh-smelling (slightly bread-like), and you will see that it has grown in size. (If this does not happen on Day 3 repeat the instructions from Day 2). Once this happens you will begin feeding the starter twice a day. Each feeding will be 4 oz of starter (discard excess), 115 g of water, and 115 g of flour. Mix thoroughly, cover, and leave it alone for 12 hours. Do this twice daily for the next two days.
Day 5: By the end of Day 5 the starter should have doubled in size. There will be lots of bubbles in varying sizes and rivulets across the top. The starter itself should have taken on the classic sourdough tang, slightly acidic, but not overpowering. If it is not doubling in size or showing lots of bubbles (read: activity) continue the process of discarding and feeding twice daily until the starter will double in size in approximately 6 hours.